Dairy-Free and Refined Sugar-Free Caramel Sauce

by Maggie on February 6, 2013

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Dairy-Free Refined Sugar-Free Caramel @MaggieSavage

With Valentine’s Day around the corner, then Maple Syrup season, and then Easter, I thought it was high time to share my refined sugar-free caramel recipe with you.  I’ve been sitting on this one for a long time, waiting for the right time.  And here we are!

I think everyone should be able to enjoy caramel.  I’ve used this recipe to make caramel ice cream sauce, caramel apples, and a number of other things.  I’m no candy expert, so I won’t tell you how to make caramel candies or share my caramel apple recipe with you (all of the caramel slid to the bottom, but my kids were still pretty happy).

But now you have the base.  Use your imagination with this recipe, and next week (just in time for Valentine’s Day) I will share my recipe for One Bite Brownies, which MUST be drizzled with caramel.

Dairy-Free Refined Sugar-Free Caramel @MaggieSavage 2

 

If you want to play around with this recipe, I think you could. Perhaps you want to try honey, which I think would work just fine.  Or light coconut milk instead of full fat?  I think that would work too, it will just take longer to get your desired consistency. Please let us know how you modify the recipe to fit your needs by leaving a comment below.

Dairy-Free and Refined Sugar-Free Caramel Sauce

  •  ¾ cup full fat coconut milk
  • ¾ cup maple syrup
  • 1/3 cup brown rice syrup
  • 1 tbsp arrowroot combined with 1 tbsp warm water (not boiling water)

1. Puree coconut milk, maple syrup, and brown rice syrup if there are any lumps in the coconut milk.
2. Cook coconut milk, maple syrup, and brown rice syrup in a medium saucepan over medium heat.  Whisk mixture regularly for 5 minutes.
3. In a small bowl, whisk arrowroot powder and water.  Add to the saucepan and combine.
4. Cook this mixture until it thickens.  I cook it over medium heat, stirring constantly, for approximately 20 minutes. If it starts to bubble over the pan, lower heat to medium low.
5. Once your caramel has reached desired consistency (or softball stage on your candy thermometer) remove from heat.  Timing will vary depending on the size of sauce pan you use. Let your caramel cool for 15 minutes, depending on the recipe you’re using it for.

Yield: Approximately 1 generous cup of caramel
Note:  You can double the recipe but it will take double the time to boil down.


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{ 6 comments… read them below or add one }

Kim - Cook It Allergy Free February 6, 2013 at 11:35 am

Love this!! My kids would sit and just eat this with a spoon. No need for any medium to go along with it. LOL

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Alisa February 6, 2013 at 12:52 pm

Yummo!! You know, I have yet to try brown rice syrup, though I do have some sitting in the cupboard …

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Shirley @ gfe February 6, 2013 at 3:10 pm

I’m similar to Alisa in that I’ve never tried brown rice syrup, but I don’t have any in my cupboard though. This recipe looks and sounds wonderful, Maggie. And I suddenly have a craving for anything with maple syrup. ;-) Looking forward to that brownie recipe!

xo,
Shirley

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Alta February 6, 2013 at 4:05 pm

Can I just have a spoon? This looks so awesome.

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Little Aussie Bakery June 15, 2013 at 11:00 am

Great recipe! Mind if we share it on our blog? With due credit, of course! Keep up the awesome ideas!

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Johanna GGG November 20, 2013 at 5:33 am

hi maggie – this is a great recipe – I have tried it for filled chocolates and finally posted about it at http://gggiraffe.blogspot.com.au/2013/11/chocolate-fillings-caramel-and-almond.html – it was quite chewy so I hope some time to try it again and get it a bit softer but I don’t like using candy thermometers so have to just enjoy the consistency I get.

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