Yummy Paleo Caramel Sauce
If you’ve been trying to eat cleaner & healthier for any amount of time, you’ve probably looked at caramel and thought, “well, I can’t have that anymore.” WRONG!
I challenge you to try this recipe and see for yourself that happiness can exist within a paleo/clean diet (in moderation). The key is just making sure the temperature stays LOW so that it doesn’t burn. Be patient! It is totally worth the [overall very short] wait.
I use this in my brownie cookie recipe (recipe to post soon) and in my homemade gelato (stay tuned for later this year), but you can use this with literally anything. You could dip apple wedges into it, celery if that’s your veggie, or drizzle it onto some other veggie combination to make it more appetizing. It’s totally paleo (yay!) but it will turn out darker than what you’re used to seeing, simply because it’s made from a darker sugar. Enjoy! Comment below if you try it :)
Active Time: 20 mins Yields: 8-18g servings (about 2 tbsp per serving)
Per Serving: 72 cal 0.1 g protein 0.2 g fat 7.5 g carbs
Ingredients:
110 g coconut sugar
100 g vanilla unsweetened almond milk
28 g (about 2 tbsp) pure maple syrup
1/4 tsp salt
2 tsp pure vanilla extract
Directions:
1. Mix all ingredients except the vanilla extract in a pot, then place on medium-heat. Bring to a simmer/light boil, then immediately lower the heat about 25-50% while still maintaining the light boil. You want to avoid it burning, so it’s safer to let the heat go too low, then to slowly ramp up, than to burn it!
Keep your eyes on it for 10 mins. It should stay at a light boil (large boils rather than small ones)*.
2. After the 10 mins, the texture should be a bit thicker. Take the pan off the heat and add the vanilla extract.
3. Let it cool for about 10 mins, then transfer to your storage container. It will thicken a tad more as it cools.
4. Enjoy!
*Note: if you want to use a candy thermometer, your goal temperature is about 225 degrees F.