How to make caramel sauce
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