Gooey, decadent caramel: It takes everything up a level, and mastering it is easier than you think. Try swirling this mouthwatering caramel in brownie batter before baking, or drizzle over banana french toast -- and to customize the thickness of your sauce, just reduce or add water!
Simple Salted Caramel
1 cup granulated coconut flower nectar
1/4 cup water
1 tsp vanilla
3 tbsp butter
1/3 cup heavy cream
1/4 tsp fleur de sel
- Combine coconut sugar, water and vanilla in a small or medium saucepan. Over a low flame, whisk contents gently until sugar has dissolved and mixture is softly bubbling. Continue to boil for 4-6 minutes, whisking occasionally.
- Meanwhile, combine butter and cream in a microwavable bowl. Microwave on high heat until just melted, about 45-60 seconds.
- Slowly drizzle melted butter and cream into the sugar mixture, whisking as you pour -- it will bubble up, so be careful! Continue to whisk until ingredients are fully combined and mixture has returned to a boil. Remove from heat.
- While the caramel is still hot, add salt and stir to combine. Sauce will thicken as it cools; store covered in refrigerator for up to two weeks. Enjoy!