Today is my grandpa’s 78th birthday, so it seemed fitting to honor him with his favorite treat, homemade caramel! Back in the days of dairy and butter, we made homemade caramels with grandpa every Christmas; it’s still one of my fondest family memories!
This is one of those recipes that makes you wonder why you’d ever need to consume dairy again. It tastes just like the caramel I remember: smooth, perfectly creamy, rich, sugary goodness.
Do yourself a favor and make a batch to keep in the fridge for those nights when you just need a little something special.
Drizzle on top of vegan ice cream, make homemade caramel popcorn, eat it by the spoonful (honestly, why not?!), put in these cookies, or even stir a bit into your morning oats. (Yum.)
Just four simple ingredients and about 20 minutes of your time and you have happiness in a jar. For those that are wondering, there’s no significant coconut taste, despite the ingredients being coconut-based. It’s pretty magical. The coconut sugar has that perfect slightly burnt, dark, rich flavor that makes caramel so appealing, so I wouldn’t recommend swapping it for regular or brown sugar.
Trader Joe’s sells a great canned coconut cream that works perfectly for this recipe! It’s slightly different from full fat coconut milk. It’s a bit creamier and thicker, but you can also substitute it for the layer of cream in a can of coconut milk. Without shaking the contents of the can, open and scoop out the fat, leaving the liquid behind.
- 1/2 cup coconut cream
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- In a small saucepan, combine all ingredients on low heat and stir until smooth and well incorporated.
- Bring to a simmer and let cook for 10 minutes, stirring occasionally.
- Remove from heat and let cool.
- Pour into a glass container, seal and store in refrigerator.
- The caramel hardens quite a bit in the fridge, so if you prefer a thinner texture for drizzling, simply submerge the closed jar in warm water for 5 minutes to soften.