Salted caramel sauce is a staple in our kitchen, along with olive oil, salt, pepper and apple cider vinegar. What do we do with salted caramel sauce other than layered it in Ocka Treats' cheesecake? We drizzle it on absolutely everything, from apples, pancake, chia seed pudding, overnight oat, yogurt, cheesecake, banana bread, smoothies, ice-cream to hot chocolate, latte and coffee.
The traditional way to make salted caramel sauce is heating up butter, white sugar, heavy cream and sea salt. There are other ways to turn this sauce into plant-base without all the dairy. It's just as, if not more delicious.
Over the Stove Top:
1 cup coconut, date or maple sugar
1/4 water (or the watery part from the coconut cream**)
1 cup full fat coconut cream (from the can) - the thick, white cream part**
sea salt and/or vanilla to taste
**Leave the can in the fridge (30 min) or freezer (15 min). You can then scope out the cream part easily.
In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10.
Meanwhile, warm the coconut milk in a small saucepan. When step 1 is ready, slowly whisk in the warm milk and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the salt and vanilla, to taste. Serve warm.
With a food processor:
Blend all the ingredients in the food processor for about 5-8 minutes
Feel free to change up the recommended quantity of ingredients in the recipes above to customize the texture and sweetness to your likings. The possibilities of how you make and use this sauce are endless! Enjoy all the sweet moments this wonderful holiday season can bring!