caramel sauce

Homemade Caramel Sauce Recipe

Caramel sauce is delicious everywhere:

Over ice cream, pound cake, bread puddings, etc… You will love the silky texture, deep color and rich flavor of caramel sauce.

My Caramel Sauce is another glowing example of a treat known as dairy that doesn’t in the least suffer from a dairy-free adaptation, au contraire!
Go ahead and multiply the recipe if you would like:

Caramel sauce  keeps very well.



  • 1 cup Sucanat
  • ½ cup agave syrup
  • ⅓ cup water
  •  3/4 cup full-fat canned coconut milk
  • 3 tablespoons brandy or rum
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt


Bring the Sucanat, agave, and water to boil in a small saucepan, stirring.

When it comes to a boil, stop stirring and cook until thick and a deep amber color, 2 to 3 minutes. Whisk the remaining ingredients in a small bowl until perfectly smooth, then carefully add to the saucepan (to avoid splattering). Cook another 3 minutes on a medium flame, whisking.  Store refrigerated in a glass jar.

Yield: Makes about 2½ cups.

2 replies
    • Lévana
      Lévana says:

      Zalman I never mention brands, because typically, my readers live all over the world, literally. So, any good local brand works.

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