(Paleo) Caramel Sauce
May 21, 2014
It’s caramel time people.
I know it may sound a bit equivocal, here I am, presenting you with supposedly healthy recipes and talking about nutrition and then throwing in your face a recipe for caramel sauce.
But you see there’s caramel sauce made with loads of sugar, butter and heavy cream and then there’s caramel sauce made with coconut milk, honey and coconut oil. And it is, to put it mildly, amazeballs!
Don’t get me wrong, I’m not claiming that this Paleo version of caramel will make you healthier or increase your lifespan, but of one thing I’m sure: it will improve your mood dramatically.
Let’s say you feel like the biggest loser on the face of the earth, and want to hang your head in shame; you take a spoonful of this caramel sauce and Bibbidi-Bobbidi-Boo: rainbows, unicorns and puppies.
Seriously, it is a known fact that happiness is one of the biggest keys to longevity, and this Paleo caramel sauce is guaranteed to make you happier, and generally more amazing. Trust.
To be honest, it is probably healthier too. No refined sugars, no dairy, just coconut milk, coconut oil and honey (or maple syrup) some of the best ingredients Mother Nature has to offer.
Another asset of this Paleo caramel is that it is a cinch to make.
Making “regular” caramel is finicky, it does need to be watched carefully as it goes from perfect to a burnt mess in the blink of an eye. It requires your undivided attention and actually a lot of practice before you can finally nail it.
This paleo caramel, instead, practically makes itself.
You just need to watch it towards the end of the cooking process; other than that, you can use the time saved to do something else.
Like making some Mint Choc Chip Frozen Yogurt — which, btw, is just the perfect companion for this caramel sauce (trust me, I know!)
Or you can spend time with your kids, read a book, or - more likely - play 10 rounds of Candy Crush on your smartphone.
And if you’re feeling guilty about it (about the caramel, not Candy Crush), just remember that it’s all about finding balance. Enjoy your treats, but make sure they are treats and not everyday indulgences. Your body will thank you.
One final note, I’ve labeled it as Paleo because that’s how I like to roll, but just for the record, it’s also vegan...just saying...
(Paleo) Caramel Sauce Print this recipe!
Barely adapted and inspired from PaleOMG and Urban Poser
Making this caramel doesn’t require your full attention, just be careful towards the end to not let it burn. Other than that, this is probably the easiest caramel I’ve ever made.
Yields about 1 cup of caramel
1 can full-fat coconut milk (I used bpa-free Aroy-D)
½ cup / 6 oz / 170 gr raw organic honey or maple syrup (if using honey pick one with a mild taste)
Pinch of salt
1 tablespoon coconut oil (or ghee or butter)
2 teaspoons vanilla extract (I used Rodelle)
In a large saucepan with a thick bottom combine coconut milk, honey (or maple syrup) and salt.
Bring to boil over medium-high heat. Lower the heat to medium-low and let reduce for about 40 minutes, stirring every now and then.
Add coconut oil (or butter), vanilla and cook for further 5 minutes until it reaches a deep caramel color.
Don’t rush it. The process could be faster or slower, depending on how hot your burner is.
Stir every so often towards the end, to keep the bottom from burning too much. A little burning is okay but you need to stir it into the mixture (it will also give the caramel a darker flavor).
Remove from the heat, transfer to a bowl and let cool for about 5 minutes, then stir vigorously until smooth and glossy.
Use coconut caramel while still warm for best spreading results. Caramel sauce can be made ahead of time and reheated in a double boiler (or briefly in the microwave.)
You can also eat it by the spoonful, just be careful not to burn your tongue.
One tablespoon yields 88 calories, 6 grams of fat, 9 grams of carbs and 0.4 grams of protein.