May 22, 2014
Basics of caramel sauce
I’m a big caramel person. I love all things caramel (don’t get me started on caramel cake!). So when I first tried this recipe I was in love, love at first bite. It’s sweet and rich, and not like those watery under-cooked caramel sauces. It was just perfect.
So here it is, a simple caramel sauce that can be used to glam up pretty much any dessert. I always place a little jar in the back of my fridge so I’m always prepared whenever the craving strikes.
- 1/2 cup raw sugar
- 1 tbsp maple syrup (or honey/agave nectar)
- 2 tbsp water
- 1/2 cup coconut milk
- 1 tsp vanilla extract
- Place the raw sugar, maple syrup and water in a saucepan over medium heat and bring to the boil, swirling the pan around occasionally to ensure even cooking.
- Once the sugar has melted, reduce heat to low and cook until the syrup becomes a golden-amber colour.
- Remove from the heat and quickly whisk in the coconut milk and vanilla extract. Be careful as the caramel will bubble furiously.
- If the sugar begins to harden, place the saucepan back on low heat, stirring until all smooth.