Ingredients
- 3/4 cup Light Coconut Milk, canned
- 6 tablespoons Unsweetened Almond Milk {or 1 c. + 2 T. light coconut milk}
- 1/4 cup {48g} Butter Flavor Spectrum Organics Shortening
- 1/4 teaspoon Salt
- 1/4 cup {84g} Agave Nectar*
- 1/4 cup Water*
- 1 cup {192g} Sucanat
- 1/2 cup {96g} Granulated Erythritol
- 2 teaspoons Vanilla Extract
Preparation
Step 1
Spray a ceramic dish with cooking spray.
In a microwave-safe container, microwave coconut milk, almond milk, shortening and salt at 20-second intervals, stirring between each one, until melted.
In a med-sized pot, whisk together agave, water, sucanat and erythritol. Add a candy thermometer to the pot and place over med-high heat. Do not stir, just let it come to a boil. At 250°F, remove pot from the heat and whisk in the milk/shortening mixture. Stop whisking once it's all added. Return pot to med-high heat. At 250°F, turn off the heat and whisk in the vanilla. Pour mixture into the prepared dish and let sit at room temp 1-2 hours. Stir mixture well, then scoop/pour into a container {I put half in a squirt bottle and half in a maple syrup server}
*I made this a few times with varying levels of coconut milk, agave and water to get myself a little more familiar with
caramel-making and the liquid: sugar ratio. This caramel sauce also works with ⅓ cup agave nectar and 2
tablespoons water instead of ¼ cup of each. This also works with pure maple syrup instead of agave.
**This recipe is: reduced fat, reduced sugar, gluten free, vegan!
***You can drizzle it over cakes, pancakes, ice cream, pie, etc. You can stir it into your coffee. You can fill
cupcakes with it.