Homemade Maple Syrup Caramel Sauce
Easy Homemade Maple Syrup Caramel Sauce made with only 2 ingredients! This refined sugar-free caramel sauce is made with pure maple syrup and coconut milk. The caramel buttery and smooth and tastes like classic caramel. A perfect topping for ice cream, cakes, biscuits, and everything in between!
Servings: 8 Servings
Calories: 58kcal
Ingredients
- ½ cup pure maple syrup
- 1 tablespoon unsweetened canned coconut milk or cream, full fat
Instructions
- Refrigerate the can of coconut milk overnight - We are using the coconut cream solids from the can of coconut milk. The coconut cream makes the caramel smooth and creamy and acts just like butter and cream would in classic caramel sauce. Note - You will have leftovers that you can use to make Whipped Coconut Cream or add to smoothies.
- In a small saucepan, cook the maple syrup over medium heat. Allow the syrup to lightly boil until it thickens, and is heated to 230F degrees - this can take about 10 to 15 minutes. You don't need to stir the syrup. Too much stirring may cause sugar crystals to form, which will likely crystallize your caramel sauce.1/2 cup pure maple syrup
- Remove the pan from the heat and add the coconut cream solids. Stir with a rubber spatula, scraping the caramel off the sides of the pan and until the cream has been fully incorporated. The caramel sauce will still be slightly thin and will thicken as it cools.1 tablespoon unsweetened canned coconut milk or cream, full fat
- Cool the caramel in the pan for 5 minutes, then transfer to a glass jar for storage and serving. Cool in the jar completely at room temperature. You can either serve at this point (over ice cream!) or transfer to the fridge.
- The caramel sauce will last in a glass jar in the fridge for 2 to 3 weeks. To serve, heat the caramel in the microwave for about 5 to 10 seconds.
Notes
- Serving Size - The recipe can easily be doubled.
- Coconut Cream - To keep the caramel sauce vegan, I like to use a scoop of coconut cream from a can of unsweetened coconut milk. It is thick and creamy and adds a creaminess to the caramel.
- Coconut Cream Alternatives - Coconut milk from a carton - This may thin out the caramel slightly. Or heavy cream - For a non-vegan option.
- Caramel Consistency - The caramel will thicken when it is refrigerated. To loosen it, heat in the microwave for a few seconds before serving.
Nutrition
Calories: 58kcal | Carbohydrates: 14g | Protein: 0.04g | Fat: 0.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 49mg | Sugar: 12g | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 0.1mg