Caramel Sauce

By Bailey1_

This recipe only makes a small amount of caramel, so feel free to double it or triple it... or quintuple it if you so desire ;)
Makes just over 1/4 cup of sugar free, gluten free, paleo, vegan caramel sauce

Ingredients

• 1 cup canned coconut milk (you can use either reduced fat or full fat)
• 3 tbsp maple syrup
• 1 tsp vanilla
• A pinch of salt

Details

Servings 1
Adapted from southerninlaw.com

Preparation

Step 1

Place all of your ingredients into a medium to large non-stick saucepan over a medium-high heat.



Stir to combine all ingredients and bring caramel to the boil.

Keep cooking your caramel until it thickens and darkens (see image below), stirring occasionally.

Once your caramel has thickened, remove from the heat and allow to cool slightly before serving or storing in a clean container or jar.

The caramel will stay fresh in the fridge for around a week, but it will harden once cooled. To warm your caramel for serving, simply put a couple of spoonfuls of the caramel into a small microwave safe dish and heat for ~10 seconds or heat on the stove.