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  • Coconut Sugar Salted Caramel

    Wednesday, September 18, 2013

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    A quick, simple and better-for-you homemade caramel sauce is tough to beat for making a dessert a little extra special. 

    OK, so it’s not health food, but if you’re craving a sweet treat that won’t undo all of your crunches and squats, this is a great way to spruce up your 1/2 cup of frozen yogurt. 

    How is it better for you? Well, first I used Coconut sugar, which is low on the glycemic index, so it’s a good substitute for the granulated white or brown sugar that is traditionally used in caramel recipes. Because coconut sugar has a rich caramel taste to it naturally, it’s a perfect stand in for just about any caramel recipe. Not a fan of coconut? Not to worry, this sugar does not impart even a vaguely coconut flavor.

    I also cut down a bit on the fat content by using half and half instead of heavy cream. You won’t know the difference (and this little change allowed me to keep the real, glorious, hard-to-find-a-good-substitue-for butter in the recipe :)).

    have at it! 

    Coconut Sugar Salted Caramel www.kindred-kitchen.com

    © 2013 Kindred-Kitchen / Nancy Granada

    Coconut Sugar Salted Caramel

    servings: 4 | time: 15 minutes

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    ingredients:

    2 TBSP. unsalted butter
    1/4 cup coconut sugar (preferably organic (it’s less processed))
    2 TBSP. half and half
    1 tsp. vanilla
    1/4 to 1 tsp. kosher salt (to your liking) (be sure to use kosher or sea salt for this recipe–traditional table salt tastes too unnaturally salty here)

    directions:

    Be sure to use a wooden spoon for stirring!

    1. Melt butter in a heavy saucepan over medium-low heat

    2. Add the coconut sugar and cook over low heat until the sugar starts to melt and becomes incorporated with the butter

    3. Add the half and half and stir to combine

    4. Add the vanilla and cook over low heat (the mixture should just barely be bubbling) for 5 or 6 minutes until it is smooth and the coconut sugar is completely melted

    5. Add the salt, starting with just 1/4 a tsp. at a time, allowing it to melt and tasting between additions of more salt until you get to the right amount for your liking (I used about 1/2 a tsp.)

    6. Serve immediately over cake, ice cream, etc.

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