This delicious caramel topping is made with coconut sugar cubes, offering a rich and flavorful alternative to traditional caramel. Perfect for drizzling over desserts, adding to your coffee, or using as a dip for fruits.
Ingredients
- Coconut Sugar
- Water
- Cream
- Butter
Optional
- Salt
- Vanilla
- Honey
Instructions
- Add 1 cup coconut sugar and 1/3 cup of water to a medium saucepan and heat over medium-low heat, stirring until it melts.
- Bring to a boil, then reduce to a simmer, whisking constantly until thickened (approximately 5-8 minutes). Coconut sugar is more prone to burning, so keep the cooking time around seven minutes and check it often. Honey takes about 12 minutes to develop a caramel flavor, sometimes longer. Keep in mind, the caramel sauce will thicken more as it cools.
- Remove from heat and stir in 1 cup of cream and 3 tbsp of butter.
This caramel sauce can be stored in an airtight container in the refrigerator for up to two weeks. Gently reheat before serving for the best consistency. Enjoy your homemade coconut sugar caramel!
This caramel recipe is amazing! I used it to top my vegan cheesecake and it was a huge hit. The coconut sugar gives it a wonderful depth of flavor.
Great recipe! I added a pinch of sea salt as suggested and it really made the flavors pop. Much better than the processed caramel I used to buy.
My kids love this caramel! I make a batch every weekend for their weekend pancakes. So much better than store-bought syrups.