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Caramel Sauce

Caramel Sauce
1/4 cup Sucanat
a pinch of Real salt
1/4 cup maple syrup
2 teaspoons vanilla
1 Tablespoon agave (or more maple syrup)
2 Tablespoons coconut cream (the thick stuff off the top of cold can of coconut milk)
1 Tablespoon Coconut oil (mix with a drop of natural butter flavor if desired)

In a saucepan combine all ingredients except coconut oil bring to a good simmer.  Stir and let simmer for 2-3 minutes.  Remove from heat and add coconut oil.  Stir well and combine.  Is best warm left overs can be kept in a jar in the fridge.

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