Salted Honey Caramel Sauce (Paleo, AIP, Dairy-free)

Posted by Stephanie Meyer on Aug 17, 2014 at 1:58pm

Salted Honey Caramel Sauce | Fresh Tart (Paleo, AIP, Dairy-free)I’ve been cooking all morning, making dinner for my mom, sister Stacey, her son Cooper, and my son Nathan – the last I’ll make for him before we take off for college on Tuesday.

Sigh.Salted Honey Caramel Sauce | Fresh Tart (Paleo, AIP, Dairy-free)I’m keeping the menu really simple since I obviously don’t want to spend time in the kitchen once everyone arrives. Crudite and charcuterie for an appetizer. Ribs, slaw, and garlic bread for din. And sundaes for dessert: vanilla ice cream (the coconut milk version for me) topped with bananas, freshly roasted cashews (I’ve been eating cashews lately and tolerating them well – yay), and this salted honey caramel sauce, which I just made up this morning, and is so effing addictively NAUGHTY that I must share it with you immediately.

Salted Honey Caramel Sauce (Paleo, AIP, Dairy-free)
Makes 2 cups

2 cups full-fat coconut milk
1 cup honey
2 teaspoons vanilla extract (optional)
1 teaspoon kosher salt

In a medium saucepan, combine coconut milk and honey. Set over medium heat and bring to a low boil. Continue to boil, stirring occasionally, until mixture is thickened to caramel sauce consistency (I checked the temperature as I pulled it off the heat – it was 225 degrees). The time will vary depending on the size of pan you use, but plan on around 15 minutes of low boiling.

Off heat, stir in the vanilla and salt (adjust to taste). Serve warm or transfer to a jar to store in the fridge. Warm before serving.

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