Heaven on a spoon! Never would I have thought that caramel could be so delicious. It’s almost good for you! No joke, sucanat though a sugar is full of mineral that are normally stripped from sugar. Butter and cream from cows raised on pasture are full of vitamins such as vitamin K2 that Dr. Weston A. Price called the “X Factor” Unrefined salt like Celtic or Real Salt are full of essential minerals and vitamins as well. If you choose to use coconut oil and coconut milk in place of the butter and cream those are extremely good for you as well.
This luxurious sauce is delicious in farpuchinos, in lattes, swirled into black coffee, over ice cream, in oatmeal, you name it! The sky is the limit when it comes to this tasty topping. This caramel sauce was inspired by a recipe over at Keeper of the Home.
Salted Caramel Sauce
1 cup sucanat
½ cup butter or coconut oil
¼ cup raw cream or full fat coconut milk
1 tsp vanilla extract
¼ tsp unrefined salt
1. In a sauce pot cook the sucanat and fat of choice over medium heat, stirring every 30 seconds or so. After about five minutes the sauce will start to pull away from the sides of the pot. Reduce the heat to low.
2. Slowly pour in the cream or coconut milk stirring continuously. Add the vanilla and the salt. Stir until smooth.
3. You can store the sauce in a glass jar in the refrigerator for at least two months. Drizzle over the top of whatever needs caramel. If the sauce becomes thick in the fridge simply stick the jar in a bowl of warm water or run warm water over the jar in the sink until the sauce appears thin.