A fast, fool-proof, recipe for caramel sauce with two simple ingredients that just happens to be paleo, lactose-free, gluten-free and somewhat guilt-free (depending on your diet). Use immediately or put in a covered container and store in the refrigerator up to 3 days. This will harden in the fridge, just reheat to get it pourable again.
Ingredients
- 0.5 cups honey
- 3 tablespoons unsweetened coconut cream
Instructions
-
1
Whisk honey and coconut cream together in a saucepan over medium-high heat; cook, stirring constantly, until mixture comes to a rolling boil. Set timer for 4 minutes and stir caramel, constantly scraping down the sides. The bubbles with be airy yet high.
-
2
Remove saucepan from heat precisely after 4 minutes. Cool caramel for about 3 minutes. The caramel will thicken as it cools.
Nutrition Facts
Per serving
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