Paleo Caramel Sauce

28 made it | 1 reviews | 1 photos

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Recipe by: Buckwheat Queen

"A fast, fool-proof, recipe for caramel sauce with two simple ingredients that just happens to be paleo, lactose-free, gluten-free and somewhat guilt-free (depending on your diet). Use immediately or put in a covered container and store in the refrigerator up to 3 days. This will harden in the fridge, just reheat to get it pourable again."

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12 m servings 83

Original recipe yields 8 servings (1 /2 cup)

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1/2 cup honey

3 tablespoons unsweetened coconut cream
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Directions

Whisk honey and coconut cream together in a saucepan over medium-high heat; cook, stirring constantly, until mixture comes to a rolling boil. Set timer for 4 minutes and stir caramel, constantly scraping down the sides. The bubbles with be airy yet high.
Remove saucepan from heat precisely after 4 minutes. Cool caramel for about 3 minutes. The caramel will thicken as it cools.

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Footnotes

Cook's Notes:
Purchase coconut cream or buy a can of coconut milk, turn it upside down and refrigerate for 24 hours. Turn upright, skim the cream off the top of the can. The liquid at the bottom can be used in other recipes. Be warned that many brands of coconut cream will add thickeners (natural and not) to get a thick consistency.
Making your own coconut milk (a recipe on this website) is a more natural solution and what I used with this recipe.