Caramel

Caramel Ingredients

• 1 c. unsweetened coconut cream (see notes)

• 1 c. brown sugar

• ½ tsp. salt

• 1 tsp. vanilla extract

Instructions

1. In a medium saucepan, melt the coconut cream, brown sugar, and salt on medium heat. Stir frequently to avoid burning the caramel.

2. Once the mixture boils, reduce the heat to low and simmer for 5 minutes, stirring frequently. 

3. Remove from heat and stir in the vanilla extract.

4. Add to a heatproof jar and cool on the counter for 1hr. Place in the refrigerator and cool for an additional 8 hours. 

Notes

• Coconut cream can be purchased in cans at a variety of stores (i.e., Whole Foods and Trader Joe's). If you are unable to find it, refrigerate a can of full-fat coconut milk. The coconut cream is that thick fat-like substance that will form at the top of the can. Also, "Cream of Coconut" is not coconut cream; it is a sticky coconut substance used in cocktails.

• Chill your can coconut milk or coconut cream  overnight. When you are ready to make the caramel, open the can from the bottom and pour out the liquid. The remaining thick coconut cream will be what you use for the caramel. The thicker the coconut cream, the thicker the caramel.

Revised 3 February 2023