I do not know anyone who does not like a caramel sauce. You really have to look at the ingredients. Most have high fructose corn syrup or refined sugar – Yuck. It is amazing how easy this is to make. There is no reason you can not have your caramel sauce anytime you want.
I used this sauce with some sautéed bananas to top my almond cake. Just thinking about it makes me want more cake.
- 1/2 c coconut milk
- 1/2 c butter/ghee
- 1/2 c honey
- pinch of sea salt
- 1 tsp vanilla
In a heavy medium saucepan stir together coconut milk, butter, honey, and salt. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium heat. Boil gently for 10 minutes more. Remove from heat; stir in vanilla. Transfer sauce to a mason jar. Let cool for 15 minutes. Cover and chill for up to 2 weeks. Let stand at room temperature for one hour before serving.