Homemade Caramel Sauce [2 Versions]

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Hey guys! So this recipe is derived from last week’s post. When I realized that I basically made caramel from the “binding glue” thing, my mind was blown. I made two versions of caramel. The brown sugar version tastes more like caramel (obviously) but the honey version tastes like burnt honey caramel, it still has that caramel-y taste but is honey-y….

ANYWAYS, these recipes are actually pretty easy, no thermometer or fancy pots (is that a thing) needed, just one of your small pots and attention to the caramel. IMG_1397

So I made the first-step honey caramel the night before (You do not need to do this) and laid it out on parchment paper because I realized the hard way that the caramel will harden and become caramel candies.* (More notes on this below)IMG_1326

Take some pieces off and put it in your pot over medium-low heat.
IMG_1327
IMG_1328 Open a can of coconut cream. IMG_1329 Let the honey pieces melt and bubble. IMG_1330Then add a few spoons of coconut cream.
IMG_1331 Let that boil. IMG_1332 IMG_1333 IMG_1334 Add in more coconut cream and let boil again. IMG_1335 IMG_1336 IMG_1337 Boil, covered for about ten minutes, then transfer to a jar. IMG_1338

Homemade Caramel (Honey version)

  • 1 cup honey
  • 1 15 oz can of coconut cream
  • Salt (optional but I always add this because I like salted caramel)

Melt the honey and salt in a small pot to a boil. When it boils, let it boil for a minute so the honey starts to get a little burned, then mix. (At this point you can omit the coconut cream and pour mixture onto parchment paper for caramel candies) Continue this for 5-10 minutes. Then add in spoonfuls at a time of the coconut cream. And repeat the process of boiling and stirring. Let sit on medium low heat for about 10 minutes, then let cool in a glass jar, uncovered overnight.

Homemade Caramel (Brown Sugar version)

  • 1 cup brown sugar
  • a little bit less than 1 cup almond milk (coconut milk will work as well, I have not tried other kinds)
  • Salt

Put brown sugar in a small pot on medium heat. Stir in the salt. Then add the almond milk, little by little. Stir again. Let boil (stirring occasionally) for about 10 minutes. Then transfer to a jar and let cool overnight.

*I like the brown sugar version better because it came out softer than the honey version.

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One thought on “Homemade Caramel Sauce [2 Versions]

  1. Pingback: Caramel Swirl FroYo | Baker's Craze

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