Dairy Free Caramel Dipping Sauce
Ingredients
- 1.5 cups of Coconut Milk
- 2/3 cup Coconut Sugar (like this one)
- 2 tbsp Coconut Oil (like this one)
- 2 tsp vanilla
- 2 tsp raw honey
Instructions
- Mix together all ingredients in a medium saucepan.
- Bring to a boil and put on medium heat for approximately 20-25 minutes. Stir occasionally to ensure it doesn’t burn to the pot. During this time the sauce will simmer and ‘boil down’ to become darker and slightly thicker. If using a candy thermometer the temperature should sit between 200-210 degrees Fahrenheit.
- Turn up the heat slightly until the candy thermometer reads 220F. If you are not using a thermometer, turn the temperature to medium-high for 3-5 minutes.
- Let cool and pour into a glass jar. Place in fridge and allow the dip to set. It will get thicker with time in the fridge. Personally, I love to eat it best after it’s had a night in the fridge for the flavors to really set!
- Serve with fruit of your choice and enjoy!
Notes
* If after letting it set in the fridge it is still not thick enough you can put it back on the stove top for a bit longer. If it is too thick you can mix with a bit more coconut milk. The first three batches I made were all slightly different. Now that I know what to expect from the color and consistency it comes out perfect every time!
Find it online: https://thecoconutmama.com/dairy-free-caramel/