Caramel is sweet, smooth, and creamy! I enjoy pouring it onto ice cream, dipping fruit into it, or pouring it over a chocolate dessert. I’ve been making this caramel sauce for quite a while, but I realized that I hadn’t shared it.
Oops. Sometimes I just make something all the time and forget…
No more of that! Here is a lovely caramel sauce that will stay great in a jar in the fridge for two weeks. If it lasts that long…
1 c. palm sugar (or other granulated sugar)
1 Tbsp. corn starch
1/4 c. coconut oil-melted (Or butter)
3/4 c. milk alternative (I have used almond milk and coconut milk)
2 tsp. vanilla
In a small pan whisk together sugar and corn starch. Then whisk in coconut oil and milk.
Turn burner onto medium low. Keep stirring until mixtures starts to thicken. Take off burner and stir in vanilla.
After cooled store in a glass jar in the fridge for up to two weeks.