Salted Caramel Sauce
This date caramel sauce is sweet, gooey, and so easy to make. There's no heating and melting to precise temperatures and no danger of sugar crystallization. The best part? You'll want to drizzle this caramel sauce on everything!
Servings: 8 (2-Tbsp.) servings
Calories: 35kcal
Equipment
Ingredients
- 1 (14-oz) can full-fat coconut milk
- 1/2 cup coconut sugar
- 1 tsp. vanilla extract
- 1/2 sea salt
Instructions
- Mix. Add the coconut sugar, coconut milk, vanilla, and salt to a saucepan and stir it to combine.
- Simmer. Bring the caramel sauce to a boil over medium heat, and then immediately turn the heat down to low. Let the sauce gently simmer, stirring occasionally, until it thickens and turns amber, for about 30 minutes. After the 30-minute mark, stir the caramel more frequently to incorporate the darker caramel from the bottom and the sides of the saucepan, and continue to simmer until the caramel has reached your desired consistency, for about 10 more minutes. The caramel sauce will thicken slightly as it cools.
- Store. Leftover caramel sauce keeps well in an airtight container in the refrigerator for 2-3 weeks. For longer-term storage, freeze in an airtight container for up to 3 months.
- Reheat. Caramel sauce solidifies in the refrigerator, so it needs to be reheated on the stove. To reheat caramel sauce, transfer it into a saucepan and reheat it over low heat, stirring constantly, until warm.
Notes
*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 8 | Calories: 35kcal | Carbohydrates: 9g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Sugar: 7g | Calcium: 0mg | Iron: 0mg