Tuesday, August 5, 2014

Salted Carmel Sauce

Salted Carmel Sauce is irresistible drizzled on fruit or desserts.  It satisfies the "Sweet and Salty" cravings. This recipe is a slightly healthier variation of a basic Caramel sauce, in that it is about half the sugar, of most standard recipes,  has no corn syrup (which some include) and is made with coconut sugar, which is lower on the glycemic index than white sugar or honey, and yet it is still just delicious.

Begin by heating the butter and Coconut Sugar in a sauce pan on medium heat. 
Coconut sugar is a darker sugar to begin with, so this Caramel Sauce will end up a dark caramel color. I noticed that some of my pictures show that dark caramel brown, and some a little lighter amber brown... but it is all the same sauce... just a little shift in the light; just so you know.

Melt and cook at a bubbling simmer for 1 1/2 minutes.  Remove from heat.

Add cream slowly, stirring until all is blended with sugar mixture.

Allow carmel begin to bubble again; Stir and cook for another 8-10 minutes, or until mixture is has thickened as seen above.

Add Vanilla and stir well.

 Remove from heat and add salt.  Allow to cool 30 minutes.

Pour into a glass canning jar to store.

Have a little taste; its delicious.

Serve it in a pretty bowl

Drizzle it over apples or any fruit you like.

It makes an ordinary apple into a beautiful dessert.

1 cup Coconut Sugar
8 Tablespoons  butter,
1 cup Cream (Heavy Cream, Whipping Cream or Light Cream can all be used)
1tsp Vanilla
1 or 2 pinches of coarse salt (Himalayan or Celtic Sea Salt).  Salted or unsalted butter will be a factor of how much salt to use in this sauce; if you use unsalted butter you can add about 1/2 teaspoon of salt.

  1. Heat Coconut Sugar and butter in a medium saucepan over medium heat, stirring constantly with a wooden spoon until melting begins. 
  2. Allow to come to a gentle boil and continue cooking for 1 1/2 minutes.
  3. Remove from burner.
  4. Pour 1/2 cup of cream very slowly into the  mixture, stirring  until mixed together well. 
  5. Return to heat. 
  6. Allow the mixture to boil for 8- 10 minutes or until slightly thickened; you can tell this by letting it roll off of the spoon; Put a cold metal spoon into the sauce pour the sauce off the spoon. Watch and notice when it thickens and rolls slowly off the spoon. 
  7. Remove from heat and stir in 1 teaspoon of vanilla, and pinch or two of  Himalayan or Celtic salt (about 1/2 of teaspoon is what I like).
  8. Cool, for 30 minutes, stirring once or twice as it cools. 
  9. Pour into a glass jar to store. It will store nicely for 2-3 weeks in the refrigerator. 
  10. This is wonderful over fruit, desserts or ice-cream. 
  11. Store the caramel in a jar for  to 2-3 weeks in the refrigerator. Warm it up before using in a recipe. 



  1. Dear Pam this looks just amazing! My man would love this on his ice cream. I will just PIN it to my board now and think of making up a batch! You have such a lovely blog and such good recipes!
    Yours, Roxy

  2. I loved how you used coconut sugar for this Mom! I was just thinking of making Carmel sauce yesterday. I love how the sauce is of more brown in color and texture. It looks like heavenly pools of yum! Beautiful pictures too!!! Now I won't be feeling near as guilty when making it!

  3. wow that looks amazing!! I am drooling hahahaha Love Heather

  4. YUMMY!!! Your photos (as always) are gorgeous. Hugs, Camille