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Salted Caramel Sauce

August 10, 2013 by Katie Mae Stanley 10 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.

Salted Caramel Sauce- www.nourishingsimplicity.org

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.

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About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Reader Interactions

Comments

  1. Tori

    May 20, 2015 at 12:14 pm

    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.

    Reply
    • Katie Mae Stanley

      May 26, 2015 at 2:45 pm

      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.

      Reply
  2. Joan

    April 20, 2014 at 3:58 pm

    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.

    Reply
    • Katie Mae Stanley

      April 21, 2014 at 6:17 am

      I’m glad it turned out well for you in the end!

      Reply
  3. Gayle

    January 20, 2014 at 4:24 pm

    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.

    Reply
    • Katie Mae Stanley

      January 21, 2014 at 7:41 am

      Oh yum! That sounds amazing! I’m glad it worked for you! 🙂

      Reply

Trackbacks

  1. 20 Ways to Top Your Ice Cream - Hilary Bernstein says:
    August 13, 2015 at 9:04 pm

    […] Homemade Salted Caramel Sauce […]

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    February 24, 2015 at 9:04 pm

    […] Salted Caramel Sauce @ Nourishing Simplicity […]

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  3. Chai Tea Fauxccino (Paleo-friendly) says:
    July 3, 2014 at 7:45 pm

    […] by adding vanilla whipped cream (or coconut whipped cream, bittersweet chocolate syrup or salted caramel sauce). Drinking it plain is fine too and what I normally do. If you want perfect whipped cream using an […]

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  4. I'm Struggling with Halloween this year . . . - Your Thriving Family says:
    January 10, 2014 at 10:35 am

    […] are going to make homemade caramel either this or this one.  Dip apple slices, make homemade candy corn, and hopefully start our Thanksgiving […]

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