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GFCF Caramel Sauce

Posted in Gluten Free, and Homemaking

GFCF Caramel Sauce

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:

  1. Place all ingredients in a large sauce pan. You’ll be stirring the ingredients throughout the process.
  2. Over medium high heat, bring to a slow boil.
  3. Reduce heat to medium low.
  4. Continue to stir occasionally until temperature reaches 230 degrees F on a candy thermometer.
  5. 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.

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