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.
- 1 can coconut milk, full fat, chilled - cream only
- ½ cup honey or maple syrup (I use ¼ cup of both)
- ½ tsp salt
- ½ tbsp vanilla extract
- Place coconut milk in fridge for at least 30 mins.
- Place the chilled coconut milk CREAM - NOT THE LIQUID, honey, vanilla, and salt in a nonstick saucepan. (Set aside/discard the clear coconut milk liquid. Alternatively, you could just use a can of coconut cream. I use Trader Joe's canned Coconut Cream all the time.)
- Bring to a boil over medium heat then reduce heat to med low, stirring occasionally.
- Gently simmer over med low heat for 20-30 mins until dark, caramelized & thickened, stirring occasionally.
- Towards the end of cooking, oils may begin to separate from caramel (depends on the coconut cream). Use paper towels to soak up any & all oil from edges of sauce.
- Once oils have been soaked up, remove from heat & serve!