Two ingredient caramel sauce. CAN YOU BELIEVE IT? Of course you can.
This stuff is good. Drizzled over ice cream, tossed with popcorn, poured into molds and eaten as candies, scooped straight outta the jar – get it? Good. And before you go all THIS IS THE MOST UNHEALTHY RECIPE EVER! on me, let me offer you a lower fat alternative – simply replace the amount of coconut milk fat with coconut milk or almond milk – you will have to cook the mixture longer, but you will wind up with a similar end result. However, I prefer the milk fat based caramel, as it can be used to make perfectly chewy caramel candies. Which I adore.
1 1/2 cups coconut milk fat
3/4 cup sucanat
Refrigerate two cans of coconut milk overnight, for at least 12 hours. The next day, scoop the fat off of the top of each can and measure out 1 1/2 cups. Place the coconut milk fat into a small sauce pan and heat over medium heat until liquid. Add the sucanat and whisk until the mixture turns a dark caramel color. Add a pinch of salt, if desired. Allow mixture to boil for 15-20 minutes, whisking the crap out of it every 3-4 minutes. For a thin caramel sauce, cook it for 10-15 minutes; for the sauce pictured above, 20-25 minutes; for thick, candy making caramel, cook it for 35-40 minutes. Refrigerate in an air tight container until ready to use. Reheat to soften.
Yield: approximately 1 cup