Salted Caramel Sauce - gluten and dairy free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup So Delicious unsweetened coconut milk1/8 cup canola oil3/4 cup packed light brown sugar2 tbsp Karo light corn syrup1/8 tsp salt1 tsp McKormick vanilla extract
In a medium heavy sauce pan stir together coconut milk, canola oil, brown sugar, corn syrup, and salt. You can add more salt to taste before it starts to boil if you'd like a saltier caramel. Whisk continuously and bring to a boil over medium high heat. Reduce heat to medium and boil gently for 3 minutes. Remove from heat and stir in vanilla extract.
Let cool for about 10 minutes or until it's cooled enough to pour into a jar. Just after cooking it's the perfect consistency for pancakes, chill overnight in the fridge for a thick velvety ribbon caramel sauce. This makes a beautiful glaze for baked goods or a lower calorie dessert topping. I also add this to coffee and to my non dairy silky hot chocolate recipe (coming soon)
Serving Size: 2 tablespoons
Number of Servings: 12
Recipe submitted by SparkPeople user TRACEY_WILSON.
Let cool for about 10 minutes or until it's cooled enough to pour into a jar. Just after cooking it's the perfect consistency for pancakes, chill overnight in the fridge for a thick velvety ribbon caramel sauce. This makes a beautiful glaze for baked goods or a lower calorie dessert topping. I also add this to coffee and to my non dairy silky hot chocolate recipe (coming soon)
Serving Size: 2 tablespoons
Number of Servings: 12
Recipe submitted by SparkPeople user TRACEY_WILSON.
Nutritional Info Amount Per Serving
- Calories: 75.0
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 26.3 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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