Caramel Sauce

This 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. Some other ways to make it a bit thicker is use the coconut cream from the milk instead of the coconut milk.

If you're following SCD, you can use coconut milk or almond milk that is made fresh, or SCD legal.

Servings: tablespoons or 1 cup

Calories: 46kcal

Ingredients

½ cup full-fat coconut milk or other milk or cream
⅛ teaspoon salt
½ cup honey

US Customary - Metric

Instructions

Pour the 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.

Nutrition