Most caramel apple recipes call for loads of refined sugar and corn syrup. That’s not RHR approved, so after some trial and error, I came up with the perfect equation of coconut palm sugar to create that delicious caramel-y flavor.
Note: What to do with your caramel sauce? Make caramel apples. Drizzle over Caramel Apple Pie.Use as a dip for green apple slices. Drizzle over Vanilla Ice Cream. Put a little in your hair if you’re having a bad day.
1 cup coconut palm sugar
¼ cup coconut milk, full fat
1 tablespoon coconut milk, full fat
4 tablespoons coconut oil
1 tablespoon vanilla extract
pinch of sea salt
½ teaspoon baking soda
Combine the coconut palm sugar, coconut milk, coconut oil, vanilla extract, and sea salt in a skillet. Mix well and place over medium high heat. Bring the mixture to a boil, reduce to low heat, and continue to cook, stirring often, for 5 minutes.
Temporarily remove the skillet from heat. Whisk in the baking soda. The caramel will turn a lighter color and will become creamy.
Return to low heat. Cook, mixing often, for 2 minutes. Allow to cool and thicken for 5 minutes before using. Store in the fridge. Enjoy!