Easy Homemade Caramel Sauce
User Reviews
5
Easy Homemade Caramel Sauce
Description
The Easy Homemade Caramel Sauce combines almond butter with maple syrup and full-fat coconut milk heated just to a rolling boil and then rested briefly to thicken. Almond butter and vanilla extract are whisked in off the heat to create a smooth, creamy sauce with natural sweetness. This method avoids direct cooking of sugar, relying on the maple syrup and nut butter for flavor and texture.
The sauce has a rich, nutty flavor with subtle sweetness from maple syrup and vanilla notes. Its creamy texture flows well over desserts or breakfast items and can be stored chilled and softened at room temperature before use.
This sauce pairs well drizzled over ice cream, pancakes, fruit, or stirred into coffee or oatmeal for a rich, dairy-free caramel taste. It offers an alternative to traditional caramel for those avoiding refined sugars or dairy.
The recipe yields about ¾ to 1 cup. Using the thick white coconut cream portion is important for proper consistency; watery coconut milk will thin the sauce and shorten shelf life. The sauce should not be reheated over heat to avoid separation. Almond butter offers the best caramel-like flavor, but hazelnut or peanut butter can also be used with slight taste differences.
Ingredients
- ½ cup almond butter or hazelnut butter
- 3 teaspoon vanilla extract
- ½ cup maple syrup
- ⅓ cup coconut milk full fat
Instructions
- In a small pot add the maple syrup and coconut milk. Heat over medium to high heat.
- As soon as the mixture gets to a rolling boil (even the first few bubbles) turn the heat off.
- Let sit on the burner for 20 full seconds.
- Remove from the burner and stir in the almond butter and vanilla extract.
- Whisk until smooth.
- Pour into a jar and use as needed.
- Makes ¾-1 cup worth.
Notes
- Use the thick, white coconut cream portion from canned coconut milk and discard excess water to ensure proper sauce thickness.
- Do not heat almond butter directly with the liquid to prevent burning and separation.
- Letting the syrup and coconut milk mixture rest after boiling thickens the sauce naturally.
- If refrigerated, bring the caramel sauce to room temperature for about 10 minutes to soften before using.
- Peanut and hazelnut butters can substitute almond butter, but almond butter provides the most caramel-like flavor.
- A typical serving size is two tablespoons; this recipe makes roughly one cup of sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 4mg | 0% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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