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Caramel Sauce Recipe

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This recipe for Caramel Sauce is from Mom's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Tsp. Salt
1 1/2 Tbsp. Palm Shortening or Ghee
1/2 Cup Coconut Milk
1/2 Cup Honey
Directions:
Directions:
1. Bring the honey to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5-7 minutes, swirling the pan occasionally to ensure even browning and a dark amber color.
2. Remove from heat and carefully whisk in the palm shortening, coconut milk, and salt.
3. Return to the heat and continue cooking for 15 minutes.
4. Let the mixture cool to room temperature, then store in the refrigerator for up to 2 weeks. Gently reheat over a double broiler before serving.
Personal Notes:
Personal Notes:
*Raw honey that is light in color is best for this caramel. If the mixture doesn't start to thicken as it cools, the honey did not cook long enough to fully caramelize. Return it to the heat for a few more minutes until it reaches a deep amber color. The longer the caramel cooks, the more viscous it will become. Just don't over cook it or you will end up with brittle.

 

 

 

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