Here’s a recipe for caramel sauce that takes some dedication (about 15 minutes of stirring), but is definitely worth it. And imagine all the things you can add it to: ice cream, coffee, milkshakes, fruit, yogurt, just to name a few. I use this recipe to make caramel apples and in a cool, sweet drink.
I’ve tried this recipe using heavy cream and full fat coconut milk, and both worked well. The overriding flavor is that of the salty sweetness of caramel (regardless of which cream or milk you use). Inspiration for this caramel sauce came from this recipe at 101 Cookbooks.
Tip If you’re using heavy cream with this recipe and you boil the caramel sauce to the point of almost burning, you can turn the caramel into caramel candies. Just place drops of caramel on a parchment paper (or a non-stick surface) and as it cools you can shape each drop and then wrap in paper. And there you have it—caramel toffee candies!
Caramel SauceThis is lactose-free, and diary-free when using coconut or almond milk. It will be a bit thinner when using nut milk or coconut milk, but you can thicken it as much as possible by simmering it for a while longer. If you’re following SCD, you can use coconut milk or almond milk that is made fresh, or SCD legal. To make coconut or almond milk, see my SCD book or see this post for coconut milk.
- 1 cup of heavy cream or milk (or coconut, almond, goat, or cow milk; if you’re following SCD use almond or coconut that is not packaged)
- 1/2 teaspoon of salt (or to taste)
- 1 cup of honey
- Pour the cream or milk into a small saucepan and place on a low to medium heat.
- Add the salt to the saucepan and stir to dissolve.
- Bring to a steady simmer, and then add the honey. Stir to dissolve.
- Bring the mixture to a steady, low boil, and stir frequently. It takes about 15 minutes to get to the desired consistency. If you have a candy thermometer, it should read between 225 and 250 degrees F when it’s ready. I usually watch until it starts getting darker and thicker. Keep stirring while it’s boiling.
- The longer you boil it, the less pourable it will be at room temperature. So if you want it to be liquid caramel, don’t boil it as long. If you want firm caramel at room temperature, boil it until it is almost burning, and the color is clearly darker than when you started.
- When ready, turn the heat off and place the bottom of the saucepan in an ice water bath to stop it from boiling. Avoid getting any water in the saucepan. You don’t have to keep it in the bath that long, just long enough that you can still work with it to coat things or pour it into something.
- Once it is cooled, you can serve it, and store in the refrigerator in a sealed container/glass jar.