Salted Caramel Sauce
Servings: 8 servings (total of 1 cup)
Ingredients
- 1 cup sugar
- ¼ cup gluten-free beer or ginger ale
- ¼ cup dairy-free buttery sticks or butter , softened
- 1/2 cup coconut milk (14g fat or more) or heavy cream
- 1/2 teaspoon sea salt
Instructions
- Combine sugar and gluten-free beer in a tall pot over high heat. Mixture will double in volume as it cooks and bubbles up, so the pot needs to be large. Using a wooden spoon or silicone spatula, stir until sugar melts (sugar won’t sound crunchy as you stir), about 1 minute.
- Once sugar melts, let mixture boil without stirring until caramel reaches a deep amber color, about 5 minutes. If using a candy thermometer, cook only until mixture reaches 180°F. (If it turns brown or smells burned, it is overcooked.)
- Remove from heat and whisk in dairy-free buttery sticks until completely melted and combined. If using coconut milk, shake the can of coconut milk and measure out ½ cup. Whisk coconut milk or heavy cream into mixture. When smooth, stir in salt.
- Transfer sauce to a glass container and refrigerate until cooled. If refrigerated overnight, cover when cooled. Bring to room temperature before serving.
Nutrition
Calories: 180kcal | Carbohydrates: 26g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 199mg | Potassium: 31mg | Sugar: 26g | Vitamin A: 175IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.5mg
