Caramel Sauce: Two Ways (Sugar-Free Version and Paleo Version)

I made you a decadent surprise: Caramel Sauce. And I made you two completely different recipes. I wanted to make recipes that are sensitive to different dietary needs. One is completely sugar-free and made with stevia. The other one is honey sweetened

Caramel Sauce 1: This sauce is made with butter, coconut milk, stevia and heavy cream (the white color).

Caramel Sauce 2: Made with coconut milk, raw honey and vanilla (the light brown color).

This sauce is perfect for making caramel lattes and to top homemade coconut milk ice cream. Totally and completely divine in any way you use it!

 Sugar-Free Caramel Sauce

Ingredients

1/4 cup (1/2 stick) organic grass-fed butter

1 cup coconut milk

2 teaspoons Stevita stevia

1/2 cup organic heavy whipping cream

Directions

• In a medium saucepan add the butter, coconut milk and stevia and turn to medium high heat. Stir often with a whisk to prevent burning and also to mix together well
• Bring the sauce to a boil and then turn the heat to medium-low so it stays at a light boil
• Whisk often for 20 minutes. The caramel sauce will start to thicken and that is what you want. If you boil this caramel sauce for more than 25-30 minutes it will boil down and you won’t have thicker caramel. I’ve done it both ways and you still have great tasting caramel either way
• Take the caramel sauce off of the heat and whisk in 1/2 cup of the organic heavy whipping cream
• Store in a glass storage container in the refrigerator for up to 1 week
• Makes about 1 cup of caramel sauce

 

Paleo Caramel Sauce

Ingredients

1 can organic coconut milk (13.5 ounces)

1/3 cup raw honey

1 teaspoon vanilla

1/2 teaspoon pink salt

Directions

• In a medium saucepan add the coconut milk and raw honey and turn to medium high heat and bring to a boil. Stir often with a whisk. This caramel sauce needs to be boiled down to caramelize and to evaporate the water from the coconut milk
• Once the sauce is boiling, turn the heat to medium-low so it stays at a light boil
• Whisk often for 45 minutes. The caramel sauce will start to become darker in color and look like caramel
• Once darkened and thicker, take the caramel sauce off of the heat and mix in the vanilla and pink sale
• Store in a glass storage container in the refrigerator for up to 1 week
• Makes about 1 cup of caramel sauce