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.