Maple Caramel Sauce~ {Primal or Paleo dairy-free option}

Megan Treats, Whole Food Recipes Leave a Comment

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

Definitely use a candy thermometer to make this recipe, to know when to stop the simmering process.  (Too long and the caramel will go to the “hard ball stage” and become hard crunchy candy.)  Candy thermometers are not expensive and they’re nice to have on hand.  I tried 3 candy thermometers before I found one that worked well and wasn’t fragile; (they’re so easy to break!) I share that product below, in Recipe notes.

Maple CARAMEL SAUCE
Yum
Print Recipe
Servings Prep Time
8-10 servings 10 minutes
Passive Time
40 minutes
Servings Prep Time
8-10 servings 10 minutes
Passive Time
40 minutes
Maple CARAMEL SAUCE
Yum
Print Recipe
Servings Prep Time
8-10 servings 10 minutes
Passive Time
40 minutes
Servings Prep Time
8-10 servings 10 minutes
Passive Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. If using coconut milk**, scoop the cream from the top half of both cans, not scooping up any of the coconut water at the bottom half of the cans. (Reserve this for another recipe: a smoothie or curried soup.)
  2. Place all the ingredients, except the vanilla, into a medium size, heavy-bottomed saucepan. Whisk them together thoroughly. Turn the heat to medium and stir the mixture until it is hot enough that all of the "sugar" has dissolved completely- about 5 minutes. (The mixture will already be a beautiful caramel color, due to how brown coconut sugar is.)
  3. Now do not stir the caramel again. Bring it to a simmer over medium heat. Then, once simmering, reduce the heat to low. It will bubble away on its own and eventually begin to caramelize and darken in color.
  4. Simmer 30-40 minutes, a relatively long time, first testing the temperature 10 minutes before the estimated time. Take your pot off the heat when the caramel reaches 235-240 degrees Fahrenheit (149 degrees Celsius). (As your candy thermometer tells you, the soft ball stage starts at 235-240F and the hard ball stage starts at 250-260F.) Stir in the vanilla.
  5. The caramel is now ready to use.
Recipe Notes

*Here's the caramel thermometer I recommend.

**If you use the 2 cans of full fat coconut milk, do not jostle the cans; the cream on the top should stay separate from the watery milk beneath it.  Refrigerate the cans to help with this process.

 

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