Tag: caramel

Snix – a healthy candy bar
January 14, 2020

Snix – a healthy candy bar

I think my husband’s world came crashing down when he learned he developed a peanut allergy at 31.  That meant no more Snickers, which were his favorite splurge treat.  He now has turned to Twix to get his candy bar fix on those rare occasions. …

Recipes, Sweet Treats
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by Stephanie
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Caramel Apple Cheesecake Bars
November 19, 2019

Caramel Apple Cheesecake Bars

When I want to splurge with dessert, it’s with cheesecake.  I love it so much!  With these easy cheesecake bars, I can eat cheesecake guilt-free any time I want.  Plus, it’s much quicker than making the real thing and you can’t tell the difference.  And…

Recipes, Sweet Treats
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by Stephanie
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Coconut Milk Caramel Sauce
August 8, 2019

Coconut Milk Caramel Sauce

We frequent a brunch place that makes the best banana bread french toast with a caramel sauce.  For months I’ve contemplated trying to recreate a caramel sauce so I could do the same.  A lot of the healthy caramel recipes I’ve seen take forever and I do not want to spend forever making caramel. 

This caramel sauce takes all of 15 mins., only 4 ingredients, and is absolutely amazing.  Like for real, so dang good.  I’ve been known to eat a spoonful or two or three, as I’m pouring it in the jar.  Sorry not sorry.

Pour it over ice cream, on pancakes, in your coffee, swirled on top of our Almond Butter Zucchini Brownies.  The possibilities are endless and all are delicious.  I’ll be jealous of every single thing y’all make with this caramel if I’m not having it as well.

Coconut Milk Caramel Sauce

  • Servings: about 1 cup
  • Print

Ingredients

  • 13.5 oz full fat canned coconut milk
  • 1/3 cup coconut sugar
  • ¼ cup honey, maple syrup, or agave (can increase liquid sweetener in place of coconut sugar, but may increase cooking time and not have as dark of a caramel color)
  • ¼ teaspoon pink Himalayan salt

 

Instructions

  1. In a medium saucepan heat all ingredients over medium-high heat to a boil. Stir constantly while sauce boils for 5-7 minutes.
  2. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until the sauce has reduced to about half.
  3. Remove from heat and cool slightly before pouring into a glass jar for storage. The sauce will continue to thicken as it cools.  Once completely cooled, store in fridge for up to one week.

 

Try it with our Banana Bread French Toast Bake

Recipes, Sauces, Salsas & Things
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by Stephanie
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