Easy Homemade Caramel Sauce

Pin image with text: small jar with lid attached filled with dark caramel sauce with a spoon pulling out and some sauce dripping off it

An easy recipe for caramel! Dairy-free but ultra-creamy, this caramel drizzles on top of smoothies, cupcakes or pudding to make a simple dessert that much better.

Course Dessert

Cuisine American

Keyword dairy-free, homemade caramel sauce

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 173kcal

Author Shelby Stover

Equipment

1 Small pot

Ingredients

½ cup almond butter or hazelnut butter
3 teaspoon vanilla extract
½ cup maple syrup
⅓ cup coconut milk full fat

Instructions

In a small pot add the maple syrup and coconut milk. Heat over medium to high heat.
As soon as the mixture gets to a rolling boil (even the first few bubbles) turn the heat off.
Let sit on the burner for 20 full seconds.
Remove from the burner and stir in the almond butter and vanilla extract.
Whisk until smooth.
Pour into a jar and use as needed.
Makes ¾-1 cup worth.

Video

Notes

Let the pot sit on the warm burner for twenty seconds, it helps burn off a bit of liquid and thickens the dairy-free caramel.
Do not heat the almond butter with the liquid as it will burn.
Make sure to use the thick, white part of the canned coconut milk (the coconut cream). Drain all water from it. Otherwise, the caramel will spoil sooner as well as be too runny.
If stored in the fridge, let sit at room temperature for 10 minutes to soften.
Peanut butter does work for this recipe also but it will create a thicker caramel with a slightly different flavor. Almond butter has the best “caramel-like” flavor.
1 serving is two tablespoons. Recipe makes roughly one cup of sauce.

Nutrition