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.
I made this to a T twice, and it never came together. The sucanat melted and stayed separate from the coconut oil. It sucks, I wasted a lot of money in ingredients.
I’m so sorry. I’ve never had that happen to me before. I’m going to have to trouble shoot and see why that may have happened for you.
Went to make this, and once it started heating, the Sucanat turned into little hard gravel, swimming in melted coconut oil. Added the cream, hoping it would come together, but no dice.
Took it off the heat, and was standing there scraping up pieces of hardened Sucanat from the bottom of the pan, while trying to figure out what to do with the whole mess. As I scraped, however, I started to see the oil turning darker – the Sucanat was dissolving into the oil! Kept stirring for a few minutes and then put it back on burner on low, added a little more cream – and a panful of gravel and oil turned into a beautiful, glossy, smooth caramel sauce!
I think what I did wrong was let it get too hot too soon – should have been patient and started on a lower heat. But all’s well that ends well – the few little pieces of hardened Sucanat that were left in the sauce were like little pieces of candy. I ended up adding quite a bit more salt, because I’m all about salt! FABULOUS over ice cream with chopped salted walnuts! Thanks so much for the wonderful, easy (if you don’t rush it) recipe.
I’m glad it turned out well for you in the end!
Hi,
I tried this with Zulka sugar(nonGMO) and coconut milk and had first time success. I added broken pretzels, peanuts, and puffed rice to make a candy. I have made it several times because it is so easy.
Thank you for this recipe.
Oh yum! That sounds amazing! I’m glad it worked for you! 🙂