Salted caramel sauce is something that’s so easy to make, stores well in the fridge, and can be used for a variety of different recipes. Even just simply as an ice cream sundae topping. This recipe is pretty easy and quick, so let’s just jump right into it!
Making this caramel sauce is super fast and easy, and you can make it salted or unsalted. Simply add your coconut sugar, coconut cream, vanilla extract, and coconut nectar to a sauce pot over medium high heat. Bring the mixture to a boil while whisking, and allow to stay at a low boil (almost a simmer but a tad stronger) for about 20-25 minutes until thickened. Transfer while hot to mason jars, close the lids tightly, and you have canned caramel sauce to keep in your cupboard for quite a while! Also if you want to make this a salted caramel sauce, add your salt right at the end before canning.
- 1 cup coconut sugar
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- 1 tbs coconut nectar
- 1-2 tsp salt (optional)
- Add all of your ingredients (if you’re adding salt, wait until the very end and mix it in before canning) to a sauce pot over medium high heat. Whisk until brought to a boil.
- Lower the temperature to medium low, and whisk every few minutes for roughly 20-25 minutes until thickened.
- Transfer to a mason jar while still hot (at this point, add your salt if you’re using that) and keep in the cupboard until ready to use, make sure to refrigerate after opening.