3 Ingredient Salted Caramel Sauce
This caramel is perfect to use in our banoffee muffins or to top pancakes with!
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Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
- 410g full-fat organic coconut milk (400ml),210g coconut sugar (1 ½ cup),4g salt (1 tsp)
Add all of your ingredients to a saucepan, stirring to combine on a medium to high heat whilst it comes to the boil.
Let the caramel boil until it thickens, keeping a close eye on it and stirring it occasionally as caramel has a tendency to boil over. You can test if the sauce is done by putting a little bit of your caramel mix into a glass filled with cold water. If it stays somewhat together it’s done, if it spreads out in the water it needs to be boiled for longer.
When your caramel is done you can leave it to cool a bit in the pan and then transfer it to a container and store it in your fridge. The will last in your fridge for 1-2 weeks.