We make caramel as a topping and a dip for a variety of desserts and muffins, so I figured we ought to just go ahead and formally make it a stand alone recipe. Our salted caramel sauce is salty, sweet, and so so tasty on fruit, muffins, cookies, and breads. Plus, now you’ll know how easy it is to make a clean caramel sauce. Watch out!
I made a batch of our salted caramel sauce recently for a guest post we did on cookituppaleo.com. Heather, who runs the site is only 19 years old and really has her stuff together. Her site is a great resource for paleo eating, and we were really excited to guest post on her site. You’ll have to check it out! The recipe we created, sweet and savory paleo baked pears, is only available on her site, and you’ll probably be drooling once you see a pic below. Go check it out, and browse her site for other amazing paleo recipes, especially if you follow AIP paleo (autoimmune protocol).
We love this sauce! Spoiler alert…you’re going to want to whip up a batch this coming week for a new cookie post.
Seriously, look at how the light catches the buttery caramel. It’s divine, and gooey, and just the right amount of salty and sweet to send you right to your happy place.
Try out our salted caramel sauce, and let us know how you like it by leaving a comment below. Also, take a picture and tag it on Instagram @realsimplegood so we can check it out!
Place a small pan over medium heat and add your coconut or maple sugar and your milk to the pan.
Let it heat up, stirring frequently until everything is fluid and smooth. It will still be pretty soupy.
Add your cashew butter and sea salt.
Continue stirring until the mixture thickens and becomes more velvety. You can turn the heat down to low and let it simmer until you are ready to use.
Remove from heat and serve. A couple ideas we love are dipping apples in it and letting it cool a little and topping ice cream with it.
You can store it in the fridge for up to a week. Just reheat it to soften when you are ready to serve it again.