Friday, December 16, 2011

Dairy Free Caramel Sauce

I've been experimenting with the proportions of this recipe for awhile (happily eating the results!) and think it's working pretty well now.  This is amazing!!  And no dairy at all!  We've been using it as an ice cream sauce, on cobbler, in ice cream as a caramel swirl, as a dip for apple slices ....  It's very similar to a cajeta.

Dairy Free Caramel Sauce
1 1/2 cups coconut milk
1 1/2 dark organic brown sugar

Add coconut milk and dark brown sugar to a large sauce pan and heat to boiling, stirring to dissolve sugar.  Turn down heat to a slow simmer and cook for about 1/2 hour, until sauce is thickened.  This will thicken up more when cool - you can dribble some on an ice cube to get a better idea of how thick it will be.  Store in the refrigerator.

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