In case you were wondering… I can finally confirm that this 5-minute paleo caramel sauce is absolutely perfect over coconut ice cream (sprinkled with a few paleo chocolate chips, perhaps?), as a dip for tart apples, or um… by the spoonful? I don’t judge… as long as you don’t judge me, yeah? We cool? So now you know how I spent my night last night. Doing research for my readers. Because I love you; you know that, right? I would do anything for you, even if it means testing my paleo caramel sauce and how well or not well it goes on various foodstuffs.
Spoiler alert: it goes very well on all the things. Like literally, all the things. Borscht? Curry? Wienerschnitzel? Probably pretty damn good on those, too. This recipe goes especially well with my paleo iced caramel macchiato: refreshing and perfectly sweet, you’ll want to indulge in those all summer long! It makes enough for 2-3 macchiatos, but you can easily double or triple the recipe to keep on hand. In fact, it’s kind of highly recommended. I don’t want any caramel emergency guilt on my conscience!
I seriously couldn’t be more obsessed with caramel if I tried, and so I’m super picky about what qualifies are good enough to share with you all. And… that’s how I ended up spending an entire day furiously mixing and boiling and cooling and remixing and wearing lab goggles to feel like a legitimate chemist because #paleoblogger. But you know what? We nailed it, y’all. We did it. I use maple syrup to mimic the headiness of a burnt sugar, coconut cream to add a creamy richness, and coconut oil to add a smoothness. Make sure you use refined coconut oil to avoid a “coconutty” taste! Simply combine all ingredients, boil for 5 minutes, and cool. Keep in an airtight container in the fridge or at room temperature for several days – simply stir well before serving. To make this recipe I used…
