1/4 C Unsalted butter (1/2 stick)
1 C Brown sugar
1/2 C Full fat coconut milk (or heavy cream)
1/4 C Maple syrup
1/4 t Coarse Sea Salt
Directions:
In a saucepan, add the 1/2 stick of butter. Heat on medium heat until melted.
Using a wooden spoon, begin to stir in the brown sugar. Continue stirring until well incorporated. Then slowly start to mix the coconut milk into the saucepan. Stirring continuously.
Bring the caramel sauce up to a boil (and continue to mix until it becomes thick and to the consistency of your liking). Turn the heat off, mix in the maple syrup and coarse salt, mix one last time and remove from heat.
Let cool on stove top (mixing periodically). Use right away or store in an airtight container for up to one week.
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