This recipe was my very first caramel attempt, so, this one is still very close to my heart. It’s slightly thicker and not as saucy as my more recently developed Easy Paleo Caramel Sauce. I honestly think both are equally great, it just depends on what you’re looking for. I used this caramel as the base of the caramel topping on my Paleo Samoas. It’s completely dairy-free without missing out on all the buttery-tasting goodness. Who doesn’t love caramel, anyway!?
I’ve always thought of caramel as a forbidden, pastry chef secret. Next level, candy-thermometer shiz that requires technical precision and a focused, unfrazzled mind. (i.e. not me) Luckily, paleo caramel is surprisingly easy to make! I can think of sooo many ways to use caramel and with 2 recipes to choose from, the possibilities really are endless. This recipe makes a thicker, more stable caramel and my Easy Paleo Caramel Sauce (+link) is a thinner, more saucy caramel. Both taste the same – super sweet, salty, buttery, and smooth. Mmmmmmm.