Guys. This salted caramel sauce recipe has been a long time in the making.
Like, a looong time.
Really, it all started with Dustin, as it usually does. But this is usually a good thing.
Overall, I’d say I’m a big fan of caramel. I mean: duh, right?
I’d say my most favorite caramel treat has got to be a caramel apple. Specifically: the caramel apples from the seaside fair in Ventura, California from when I was a kid. OMG I loved those.
Speaking of, I could totes go for one of those in this very moment. But, I digress.
What does this have to do with Dustin? Well, Dustin also loves caramel.
He loves it on ice cream, with apples, in cookies, in lattes, and many, many other sweet treats.
So, you can imagine how much he missed his sweet caramel once we started eating clean. Especially his salted caramel.
Enter the long history of this recipe.
Dustin has been asking me non-stop to make a clean caramel sauce. Because: caramel.
BUT: refined sugars.
Given this, over the past year or so, I set out to learn how to make salted caramel sauce.
Unfortunately, I ran into some roadblocks. I first tried to make caramel using dates and just about killed my poor food processor. That was a close one.
This coconut sugar salted caramel sauce is a little darker than “normal” caramel, but it’s just as tasty, with a great texture and sweetness.
Since I’ve finally figured out how to make salted caramel sauce with coconut sugar, I’ve used it with sliced apples (yum) and drizzled over energy balls (stay tuned for this recipe!!) for a nice little touch.
In addition, I see it used with ice cream and in a latte, though, in my very near future.
Plus: just 5 ingredients and 25 minutes, people. It’s like not even fair with all the goodness right here!
I repeat: 5 ingredients and 25 minutes until clean caramel sauce.
How To Make Salted Caramel Sauce
- 3/4 cup coconut sugar
- 3/4 cup water
- 1/2 cup unsweetened almond milk
- 1/4 tsp pure vanilla extract
- 1/4 tsp sea salt
- In a sauce pan, combine the coconut sugar and water in a pan over medium-high heat and stir until the sugar has dissolved.
- Add the almond milk, and let it simmer for about 15-20 minutes, stirring frequently, until the mixture has thickened. (You’ll know it has thickened when you can draw a line in the bottom of the sauce pan and/or you can easily draw a line on the back of a spoon.)
- Remove the pan from the heat and add in the pure vanilla extract and sea salt and then stir well.
- Pour the sauce into a bowl or jar and allow to cool. The mixture will thicken a little more as it cools.
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