Yes, I get the occasional craving for a sweet treat too! But just because I want something soothing and sweet, doesn’t mean that I abandon my convictions regarding food choices! We planted several tiny apple trees nearly 10 years ago when we bought our house and they are finally producing beautiful apples!! And who doesn’t love Caramel and Apples?!?! I know I have always loved caramel apples – I remember my grandmother buying me those 3 packs of caramel apples in the grocery store…. But the challenge is we don’t eat “sugar” or “corn syrup” – that makes it tough to make a carmel…. Coconut Sugar – Have you ever had it? I encourage you to seek some out and I’m sure it will become a staple of your pantry. But I must caution, just because it’s better than refined sugar options, it’s still a sweetener and you still must use self-control! Coconut sugar has similar properties to sugarcane sugar, but lower Glycemic Index and a more complex flavor similar to brown sugar. (click HERE to learn more about coconut sugar and why I love it)
Salted Caramel Sauce w/Coconut Sugar!
- Combine Coconut Sugar and water in small pot and bring to a simmer over medium high heat for 5 minutes.
- Once it starts to boil/simmer DO NOT STIR! You can lightly swirl the pan or using water on a pastry brush- wipe the sides of the pot to wash any melted carmel down. I keep a candy thermometer in mine, but have not be focusing on a specific temperature as a stopping point but just the 5 minutes - which seems to be around 250 degrees.
- Remove your pot from the stove and gently whisk in (will bubble up) ghee, coconut cream, vanilla and sea salt.
I started using Ghee (clarified butter) as opposed to just butter to eliminate the dairy milk solids – to make it a pure fat. I’ve been reducing my dairy intake as Ghee is a great way to keep the taste without “diary” – for those following Paleo or dairy-free diets some consume Ghee but not butter. To learn how to make Ghee in a CrockPot, click HERE.