Two ways to make homemade salted caramel sauce! Choose from classic, made with heavy cream and sugar, or paleo, made with coconut milk and coconut sugar. Both are fabulous!
Homemade salted caramel sauce has so many uses! Drizzle it on apple cake or apple crisp, or serve it with fresh apple slices or dried apple chips.
Use it as a topping for cheesecake, ice cream, chocolate brownies, or muffins.
It's delicious on this Gluten-Free Cinnamon Pear Tart or Pumpkin Pecan Caramel Coffee Cake!
Ingredients
Paleo Coconut Milk Caramel Sauce
- a can of coconut milk, refrigerated overnight
- coconut sugar
- sea salt
- pure vanilla extract
Classic Caramel Sauce
- butter
- heavy cream
- granulated sugar
- sea salt
What's the difference?
Classic Salted Caramel Sauce tastes just like those traditional caramel candies and is a light caramel colour.
The Paleo Coconut Milk Caramel Sauce, however, is a little darker in colour because of the coconut sugar, but it still tastes like caramel. It's a perfect alternative for those who are avoiding dairy in their diets but still want that caramel flavour.
Coconut sugar has a lower glycemic index than refined sugar, so if you are also avoiding refined sugar, this may be an option for you.
Having one of these recipes in your collection means you'll never have to buy it pre-made again!
Instructions
You'll find complete instructions for both types of sauce in the recipe card below.
What to do if your classic caramel sauce crystallizes
Don't worry! You don't have to start over. Just add a little cool water to the pan, stir to completely dissolve the crystals and continue. Bring it to a boil to redissolve all the crystallized sugar. As the temperature rises, the sugar crystals will start dissolving and eventually turn into sugar syrup. Now you can start the process of caramelizing the sugar once again.
Make a batch to share! Pour it into small jars and give it to your friends and family.
If you make this recipe, let me know how you liked it! Leave a comment below.
Salted Caramel Sauce: Two Ways
Ingredients
Classic Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- 6 tablespoon unsalted butter, cubed
- ½ cup heavy cream (whipping cream)
- 1 ½ teaspoon sea salt, like Fleur de Sel or Maldon
Paleo Coconut Milk Caramel Sauce
- 1 13.5 oz (400ml) can full fat coconut milk, solid part only
- 1 cup coconut sugar
- ½ teaspoon sea salt
- 1 tablespoon pure vanilla extract
Instructions
Classic Caramel Sauce
- Heat sugar and water in a 2 or 3-liter saucepan. Stir to dissolve the sugar but stop stirring once the mixture boils. You can swirl the pan occasionally to distribute the heat.
- Continue to boil until it reaches a dark amber colour. Add the butter all at once and whisk it into the liquid sugar. It will immediately foam up. Once the butter has melted, remove the pan from the heat.
- Whisk in the whipping cream. It will foam up again. Continue whisking until it is well incorporated.
- Stir in the salt until dissolved. Cool a little. It may seem too thin, but it will thicken as it cools.
- Pour into sterile jars. It will freeze well or will keep in the refrigerator for 2 - 3 weeks.
- Gently warm before serving.
Paleo Coconut Milk Caramel Sauce
- Refrigerate a can of coconut milk overnight or until the liquid and solid portions have separated. Scoop the hardened cream into a small saucepan. Save the liquid for a smoothie or another use.
- Stir in 1 cup coconut sugar and ½ teaspoon sea salt. Bring the mixture to a boil, then reduce the heat to a rapid simmer. Bubbles will completely cover the surface.
- Continue to cook, stirring frequently until the sauce begins to darken and thicken slightly, about 10 minutes. It should coat the back of a spoon thinly when it's done.
- Remove from heat and stir in the vanilla extract. It will thicken as it cools.
- Use immediately, or store in a glass jar. It will last for a week to 10 days in the refrigerator, or for several months in the freezer. Gently heat before serving.
Nutrition
Laura Nessman
THE BEST! And I'm usually not a caramel fan ...
Elaine
Thanks for the 5 stars! So glad you like this recipe, too.
Flavour & Savour
Thanks so much Cathy! I love making (and receiving) homemade gifts too. You get to put your heart in it when you make something for someone else. Merry Christmas to you and your family, too.
Cathy Bhandar
Thanks Elaine, you have inspired me to get cooking and make some Christmas gifts. My daughter loves caramel so that's a good start. I think "consumable" (sp) gifts are the way to go. My family all have so much stuff, it's nice to just give a little something different. Love your posts. Merry Christmas to you and your family.
Redawna
Oh my!!! What a great option to make caramel.
I need to find some coconut sugar and then give this a try.
I will let you know how it turns out.
Flavour & Savour
Thanks Redawna,
Hope you like it as much as we do!