Recipes > Easy Caramel Sauce
This caramel sauce has less of a "classic" caramel flavor and more of a "sweetened condensed milk" sort of taste. That being said, it's still delicious and it's easy to make. See the notes below the recipe for a plant-based version of a more "classic caramel sauce".
Dawn Thomas
- Serves: 1 cup
- Active Time: 20 mins
- Total Time: 40 mins
- Views: 23,498
- Success Rating: 100% (?)
Steps
Step 1: Making the Caramel Sauce
- 1 can coconut milk
- 1/2 cup palm sugar
- 1 tsp vanilla extract
- 1/2 tsp sea salt (or to taste)
- 1/4 cup pure maple syrup
Method
Combine the coconut milk, palm sugar and maple syrup in a small heavy bottomed saucepan. Place over medium heat and bring to a gentle boil. Immediately reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.
Whisk in the vanilla and salt and remove from the heat.
Allow the Caramel Sauce to cool for at least 20 minutes before serving. The sauce will continue to thicken slightly as it cools. This is not a super thick caramel sauce and it can be served warm, at room temperature or cold.
Store, covered and refrigerated, for up to 1 week.
For more of a “classic” caramel sauce, try this recipe for Caramel Sauce.
1 Comment
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Initially, I was worried about how runny this sauce was. I ended up cooking it on a low simmer, for about 40 minutes to help cook off some of the coconut water, which helped a lot. Towards the end, I added a touch of Earth Balance (stick, not whipped), and I gotta say... Not too shabby! I'm looking forward to trying out the recipe for the more "classic caramel sauce," and see what results I'll get.
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