Salty Caramel Sauce
Smooth, Salty Caramel Sauce Recipe
By Ivy Thompson, Paleo in Melbourne
This recipe contains lovely, wholesome and nutrient-rich ingredients, but lets not forget that it’s merely a healthier version of traditional caramel-sauce, so it’s still considered a sometimes-food. Don’t go and eat it with a spoon every day, is what I’m trying to say. Although I dare you not to have a spoon or 2 when your first batch is ready… it’s so yummy!
What you’ll need:
- 1 cup of coconut sugar
- 2 tbs filtered water
- 1 tbs ghee
- 1/2 cup coconut milk
- 1/3 tsp sea salt
Combine the coconut sugar and water in a small pot, and place it over medium heat on the stove-top. I prefer using a stainless-steel pot with a heavy bottom, as this avoids burnt caramel. Don’t stir the mix, it will melt and bubble away on it’s own accord. After five minutes on the stove, turn off the heat and remove the pot. The coconut sugar will be bubbly, hot and fully dissolved.
Add the ghee, coconut milk and sea salt, and gently stir it in. When it’s all combined it should look like runny caramel sauce. A stint in the fridge will make it thicker and richer. I poured mine into a glass-container with a lid and kept it for three days, but that’s all it took before we finished it all.