This caramel sauce is completely delicious and convincing, but it’s difficult to have in the refrigerator because you’ll want to keep sneaking spoonfuls! It’s the main event in our Caramel Cupcakes, but feel free to get creative. Drizzle over cheesecakes, tarts, donuts—the sky’s the limit!
- Yield: 1 ½ cups
- In a small bowl, whisk together ¼ cup coconut milk and the arrowroot starch to create a slurry.
- In a medium saucepan over medium-high heat, combine the remaining ¾ cup coconut milk, brown rice syrup, sugar, and Sucanat. Bring to a gentle boil, whisking often. Let the mixture bubble away for about 10 seconds, then whisk in the butter. Decrease the heat to low and let simmer for about 10 minutes, whisking often. Whisk in the slurry. Let simmer, whisking constantly, until the sauce begins to coat the whisk (it will not be very thick). Don’t let the sauce boil too hard or it will become stretchy and gel-like. Remove from the heat and stir in the vanilla and salt.
- Use immediately. Store any extra caramel sauce in the refrigerator, and gently reheat when you’re ready for more deliciousness.