Is there anything better in life than gooey caramel? Well, maybe chocolate but we’re talking about caramel today! There is something better! Salted caramel! I love that little bite of saltiness amidst the sweetness of the caramel. It’s so good!
Caramel made from coconut sugar, sucanat or rapadura will have a deep, rich flavor and a dark color. It’s perfect for topping ice cream or making candy apples.
Coconut sugar gets really sticky and gooey when it melts with the butter in this recipe. You’ll think you’ve ruined it but trust me, once you whisk in the coconut cream or whipping cream it will be fine. Just keep whisking!
If you want this dairy free, I assume you can substitute coconut oil but I haven’t tried it that way.
- 4 TBS unsalted butter
- 2 1/3 cups coconut sugar
- 2 pastured egg yolks
- 1 cup coconut cream (or pastured cream)
- Pinch of real salt
- 1 tsp vanilla extract
- In a medium saucepan over medium heat, melt butter.
- Add coconut sugar and stir until melted with butter. It will have a taffy-like consistency.
- Add egg yolks, coconut cream, and salt. Whisk thoroughly and bring to a boil.
- Remove from heat and whisk in vanilla extract.
- Serve warm or chilled.
Not salty enough for you? Add more. Don’t want salted caramel? Leave out the salt. It’s all up to you!
Store your coconut sugar salted caramel in an airtight container in the refrigerator. It can easily be reheated to use as a topping.
What’s your favorite way to use caramel? Answer in comments.
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