The BEST Salted Coconut Caramel Sauce Ever!
(COCO CARAMEL DRIZZLE)
Did you know that it is super easy to make vegan caramel sauce at home that tastes much better than any pre-made caramel you can buy?
This incredibly delicious Coco Caramel Drizzle (caramel sauce) recipe is so quick, simple & delectable, you’ll never buy caramel sauce again! With just 5 natural ingredients and no processed sugar, this will be your new favourite caramel topping! It’s vegan too!
The best part is that all but the vanilla go into the pot at once, boil, then simmer & whisk until it’s thickened to your liking, cool add vanilla and enjoy! Super duper easy right? I can promise it will be EASY, but I can’t promise that you won’t be licking it up with a spoon! It’s just that delicious!
WHY SHOULD I MAKE HOMEMADE CARAMEL SAUCE?
(Why not use store-bought?)
I’ve been so disappointed looking at the ingredients in store-bought caramel! They all contain high fructose corn syrup, incredibly high processed sugar content, all sorts of additives that I have to look up what they are! It’s crazy to me that so much junk is added to the food that we humans consume regularly!
When you can make it so easily out of pure natural ingredients, why consume all of that extra junk! This Coco Caramel Drizzle recipe is not just super easy to make, but so incredibly delicious that you’ll wonder why you haven’t been making it all along. Truly there is nothing better than homemade caramel sauce!
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INGREDIENTS
This caramel sauce contains simple ingredients that are totally natural, and free of processed junk you can’t pronounce! That is not to say it is not a sweet treat. This Salted Coconut Caramel Sauce definitely still contains fats & sugars and should be consumed in moderation. However, the ingredients are all pure & totally natural, so as far as treats go, they are much better for you when made at home!
INGREDIENTS
(in Salted Coconut Caramel Sauce)
- Coconut Milk (full fat)
Did you know that many brands of Coconut Milk use additives & or gums like xanthan or guar gums? So make sure to check the labels and find a coconut milk that contains only coconut & water. Or make your own coconut milk! I made a how-to video for just that! I have found a few brands that I like including Everland & Earth’s Choice. Thai Kitchen Coconut Milk is also great but contains guar gum. So if you can tolerate guar gum, it’s a good choice.
- Pure Maple Syrup
Did you know that Pure Canadian Maple Syrup is naturally vegan as they do not use any animal by-products at all in production! How do I know this? My husbands Uncle has a Maple Tree Farm in which they collect the maple sap, and produce Maple Syrup in their amazing “Sugar Camp”! I have witnessed 1st hand the hard work and dedication that goes into boiling the maple sap, canning it and producing the most incredible delicious natural sweetener!
When buying maple syrup, make sure to read the food labels carefully. You want real, pure maple syrup — not just maple-flavored syrup, which can be loaded with refined sugar or high-fructose corn syrup.
- Molasses (Blackstrap)
We LOVE molasses! It is actually very high in iron too! When I was a kid, I was anemic and one of the foods my doctor recommended I eat was molasses. In fact, blackstrap molasses contains more than just iron! It contains vital vitamins and minerals: iron, calcium, magnesium, vitamin B6 & selenium. I use Crosby’s Blackstrap Molasses which you can find at most grocers. We use Blackstrap but for a milder flavour you can use Fancy Molasses.
- Kosher Salt
Is a larger crystal salt that does not contain iodine. Make sure to use kosher salt or a larger crystal salt for this recipe as if you use smaller crystals you will use way too much.
- Pure Vanilla Extract or Vanilla Bean
I like to add both Pure Vanilla Extract & the seeds of a Vanilla Bean Pod to my Caramel Sauce. However, vanilla bean pods can be expensive so I often opt for just pure vanilla extract and it does the trick!
HOW TO MAKE THE BEST SALTED CARAMEL SAUCE EVER!
Seriously, you won’t believe how easy this is and you’ll be amazed at the incredible flavour!
The best part is that all but the vanilla go into the pot at once, boil, then simmer & whisk until it’s thickened to your liking, cool add vanilla and enjoy! Super duper easy right? I can promise it will be EASY, but I can’t promise that you won’t be licking it up with a spoon! It’s just that delicious!
PHOTO INSTRUCTIONAL GUIDE
Step 1: Add all ingredients but the vanilla & or vanilla bean bean to a pot.
Step 2: Bring to a boil ensuring to whisk constantly. It is important not to stop whisking for the 1st 5 mins so the caramel mixture doesn’t stick to the bottom of the pot & burn!
TIP: Sing while you whisk! ♡
Step 3: Turn heat down to a low simmer and allow mixture to gently boil for 45 minutes until it has thickened significantly and lost a significant amount of volume
TIP: The caramel sauce will continue to thicken as it cools so don’t worry if it isn’t as thick as you’d like quite yet. Remember you want it to be drizzleable!
Step 4: Remove the pot from the heat & allow to completely cool before adding the vanilla. Once cooled, add the vanilla and whisk until combined. Make sure to taste test lots to ensure you have the right flavour😉 (hehehe).
Step 5: Ensure caramel sauce is completely cool and place in a mason jar with a tight lid. Store in the fridge. Mine stays good for at least 2 weeks (I’ve never had it last longer as it is SO darn GOOD)!
ENJOY!
I hope you all LOVE this recipe inspired by my loving children who are always willing help me create flavour options & be enthusiastic taste testers! If you make this recipe, please be sure to rate it and leave a comment below. Or take a pic, upload it to Instagram and tag #Turmeric_Me_Crazy. If you have questions, please contact me. Please subscribe to keep up to date with my latest recipes.
Thanks again for your readership!
Hugs and love,
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INGREDIENTS
- 1 can (400mL) Coconut Milk full fat
- ⅔ cup Pure Maple Syrup
- 1 Tbsp Molasses blackstrap
- ¼ tsp Kosher Salt
- 1 tsp Pure Vanilla Extract
- ½ whole Vanilla Bean Pod seeds extracted (optional)
INSTRUCTIONS
- Add all ingredients but the vanilla & or vanilla bean bean to a pot.
- Bring to a boil ensuring to whisk constantly. It is important not to stop whisking for the 1st 5 mins so the caramel mixture doesn't stick to the bottom of the pot & burn!
- Turn heat down to a low simmer and allow mixture to gently boil for 45 minutes until it has thickened significantly and lost a significant amount of volume (see pictures in post above for reference).
- Remove the pot from the heat and allow to completely cool before adding the vanilla. Once cooled, add the vanilla and whisk until combined.
- Ensure caramel sauce is completely cool and place in a mason jar with a tight lid. Store in the fridge. Mine stays good for at least 2 weeks (I've never had it last longer as it is SO darn GOOD)!
- Use as an edible garnish & flavour booster to all of your favourites! Like ice cream, sorbet, fresh fruit, or try drizzling it on my Frappés!
Notes
Nutrition
PLEASE RATE & COMMENT
I know you’ll just love this delectable Salted Caramel Sauce! Aside from being incredibly delicious, it is free from all those nasty additives & processed sugars! If you try it, please add a rating onto the recipe above or at the bottom of the post as it helps Google recognize the recipe & my website which will help show it to more people. I’d love to see our community grow! ♡
Please enjoy and let me know how you use your Salted Caramel Sauce!
2 Responses
Oh my goodness! This is so so yummy! Thank you for making a caramel sauce that I can eat!
This makes my heart smile! You are so very welcome ♥︎