Monday, September 9, 2013

Homemade Honey Carmel

Does this time of the year have you craving some carmel, like maybe a carmel apple?! You say you are trying to eat clean? Oh, no problem at all! We found a REALLY GOOD and REALLY CLEAN Honey Carmel Sauce recipe over at one of our very favorite clean foods blog,  Urban Poser. Just one more thing...only three steps and so DELICIOUS!!!

3 Step Honey Caramel From Urban Poser

Paleo, Cane Sugar/Casein & Lactose Free


1 can full fat coconut milk (about 1 1/2 cups), 
1/2 cup mild flavored honey or maple syrup
optional pinch of sea salt

1 rounded tablespoon ghee
2 teaspoons vanilla extract


1. In a small-medium heavy bottomed sauce pan, bring the coconut milk, honey and salt to boil over medium/high heat, being sure that they are combined well. When the mixture comes to a boil, reduce the heat to medium, set a timer and continue to boil undisturbed for about 40 minutes...35 if it's starting to burn.
2. Next add the ghee and vanilla, stirring them in till well incorporated. Continue cooking for another 5-15 minutes more or as long as it takes to get to get dark golden color like caramel (about 248 degrees on a candy thermometer). It will thicken more as it cools too.

Note: Stir often if not constantly toward the end as the caramel will burn some. Some burning is fine....even good for getting a nice dark caramel. Just be sure to quickly incorporate the burned caramel into the rest of the mixture. (Cooking times can vary quite a bit depending on how hot your burner runs and the type of pot you use. Making caramel without a thermometer means you have to go a little bit by feel.

REMEMBER: Your caramel can only be as dark and thick as you choose to make it. It's just a matter of cooking it long enough. Only you can see that perfect color. This recipe should produce a thick, dark spreadable caramel for putting on cookies, donuts, filling cakes and more.
3. Remove from heat, transfer to a bowl and let cool for 5 minutes, then stir vigorously and watch it continue to turn into smooth, thick creamy deliciousness. The stirring plays a big role in how creamy and smooth your caramel is. Don't worry if you did't get it quite there, you can always reheat and cook longer till it's just perfect

This caramel spreads/coats best while still slightly warm. You can also make it ahead of time and store in the fridge if you like. Just be sure to gently reheat in a double broiler until it reaches a spreadable/dip-able consistency before using.

Makes about 1/2 cup, and it's totally worth it!

We have eaten the honey carmel sauce straight out of the jar it IS that GOOD!

Of course dipping  organic apples and gluten free, vegan marshmallows in the honey carmel sauce doesn't hurt either!

If you think this recipe looks pretty darn good, you better head on over to The Urban Poser and see what else she has to tempt you with!

He makes me lie down in green pastures, he leads me beside quiet waters, he restores my soul. He guides me in paths of righteousness for his name's sake.
Psalm 23: 2-3

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  1. Thank you for this great recipe! My kids are allergic to dairy, so I'm always looking for recipes that they would enjoy for special treats. :) THANK YOU SO MUCH!

  2. Quick question on the ghee. I am so new to the world of dairy free, soy free eating. How does the ghee not have milk in it?

    1. Great question. To learn more about ghee, visit this link for starters.

  3. This sounds amazing! I love everything apples this time of year. Can't wait to try it out. Thanks so much for sharing, and have a great weekend!

  4. This looks amazing!! I love it!!
    I would love to invite you to link it up at our new party Lovely Ladies Linky where you link up once and get seen on 6 blogs!!
    Link up starts Wednesdays!
    Hope to see you there :)
    Parrish @ Life With The Crust Cut Off



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