Gluten Free, Casein Free Caramel Sauce Recipe
Ingredients:
- 2/3 cup coconut oil
- 2 cups coconut sugar (can use regular sugar, if desired)
- 1 can coconut milk
- 1/4 cup vanilla almond milk (can use regular almond milk, if desired)
- 1 cup sugar syrup* (this is a substitute for corn syrup)
- 1 1/2 teaspoon gf vanilla
Directions:
- Place all ingredients in a large sauce pan. You’ll be stirring the ingredients throughout the process.
- Over medium high heat, bring to a slow boil.
- Reduce heat to medium low.
- Continue to stir occasionally until temperature reaches 230 degrees F on a candy thermometer.
- Remove from heat and place hot caramel in canning jars. Allow to cool with lids off. Once cool, place lids on jars and store in refrigerator.
This is a long process, so you’ll want to plan on having something else to do while you’re waiting for the correct temperature. My caramel sauce took a little over an hour to reach 230 degrees.
*For the sugar syrup, you will bring 2 cups of sugar with 1 cup of water to a slow boil over medium heat. Reduce heat, if needed, to avoid boil over. Continue to cook until temperature reaches around 215 degrees F on a candy thermometer. Place in canning jar. Allow to cool completely prior to placing a lid on it.
