Caramel is sweet, smooth, and creamy! I enjoy pouring it onto ice cream, dipping fruit into it, or pouring it over a chocolate dessert. I’ve been making this caramel sauce for quite a while, but I realized that I hadn’t shared it.
Oops. Sometimes I just make something all the time and forget…
No more of that! Here is a lovely caramel sauce that will stay great in a jar in the fridge for two weeks. If it lasts that long… It also tastes fantastic as a dip for apple slices.
Caramel Sauce (Dairy Free/ Refined Sugar Free/ Vegan)
1 c. palm sugar (or other granulated sugar)
1 Tbsp. corn starch (you could also use arrowroot starch or tapioca starch)
1/4 c. coconut oil-melted (Or butter if dairy is tolerated)
3/4 c. milk alternative (I have used almond milk and coconut milk)
2 tsp. vanilla
In a small pan whisk together sugar and corn starch. Then whisk in coconut oil and milk.
Turn burner onto medium low. Keep stirring until mixtures starts to thicken. Take off burner and stir in vanilla.
After cooled store in a glass jar in the fridge for up to two weeks.
Shown on Caramel Kissed Flourless Chocolate Cake
Shared On: 5 Ingredient Mondays, Foodie Friday,
How nice! Looks like a great sauce to use on a variety of yummy recipes! Thank you for linking up with Foodie Friends Friday!