Salted Caramel Sauce

This coconut cream caramel is dark and smooth with a lovely coconuty flavor.

  • 1 1/4 cups sugar
  • 1/2 cup water
  • 1/2 tsp lemon juice – the acid in the lemon will help to keep the sugar from crystalizing
  • 1 cup full fat unsweetened coconut cream – don’t use coconut milk in a carton for this recipe
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  1. Combine the water, lemon juice and sugar in a 3 quart stainless steel pot. You can use a bigger pot, but don’t go smaller.
  2. Bring to a boil over high heat, then lower the heat to medium. Don’t stir.
  3. In about 4-5 minutes, the syrup will begin to darken in spots. Now you can give the pot a gentle swirl to mix the caramel.
  4. Continue to cook for about another five minutes. The caramel should be a dark amber color.
  5. Watch closely because caramel can go from amber to burnt extremely fast. Once you see the first few wisps of smoke coming off the caramel, slowly add in the cream while stirring. The caramel will steam and bubble when you add the liquid so be careful.
  6. Continue to stir and cook for another 2 minutes.
  7. Remove the sauce from the heat and add the vanilla extract and the salt. Cool the caramel. Store in an airtight container in the refrigerator, for about two weeks.

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