This easy healthy caramel recipe requires just two ingredients and no thermometer making it relatively easy to throw together.
It has a much deeper flavour than regular caramel due to the coconut sugar used in this recipe, however, it is a great option if you are looking for a caramel recipe that is refined sugar free and doesn’t use dates.
Caramel can be a little tricky to make so ensure you follow the instructions carefully and when it says do not stir, it means do not stir! Not even a little bit! I know it can be very tempting but try to just gently swirl the pan to bring the ingredients together instead. You will also need to make sure the saucepan stays over a low heat to prevent the sugar from burning or your caramel will be ruined.
I have tried so many variations of this recipe but this is the method that seems to consistently produce good results so stick with it! It is quick and easy to make and it only takes ten minutes maximum for this to come together in the pan, however, the cooking time does not include the time needed for this to set. This should sit in the fridge to firm up for a minimum of two to three hours before it is used but it is even better when left overnight so you will definitely need to make this in advance. You could also leave this in the freezer to set if you needed to speed the process up or are in need of a caramel that is firmer in consistency.
During the setting process the caramel will take on a slightly gummy consistency but, once fully set, it will be smooth.
Although you do not need a thermometer for this recipe you will need a timer. The coconut sugar should sit in the pan on its own over a low heat for no more than thirty seconds as it tends to burn a lot quicker than white sugar does so make sure you keep an eye on the time during step one.
To make this caramel you will need to use full fat coconut milk that comes in a can. If the coconut milk has separated make sure you scoop out the creamy part to use rather than the watery part. I simmer this over a low heat for five minutes, however, you can allow up to eight minutes if you would prefer the caramel to be firmer in consistency and more suitable to set over the top of baked goods, etc. Try not to let this simmer for longer than ten minutes as it has a tendency to clump together and burn at this point.
I use a sieve to strain this but if you don’t have anything you can use then just omit this step and pour the contents of the pan straight into a jar or bowl. The recipe will still work, however, the texture may be affected. Remember to squeeze every little bit through when straining so you end up with as much caramel as possible. You may notice a couple of air bubbles in the caramel even though you haven’t stirred it, do not worry about this.
This is great when used as a dipping sauce or drizzled over ice creams and baked goods but, as mentioned previously, for some desserts you may want to make this healthy caramel a little thicker by simply simmering it for longer. Why not try this drizzled over my Gooey Chocolate Brownies to make them even more decadent? You could also use this caramel in my Healthy Snickers Bars or my No Bake Caramel Cups.
If you like this caramel recipe you may also like my Healthy Date Caramel which you can find here.
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