+SF +GFO
Not a fan of peanut butter? Roasted almond or cashew butters are also great in this caramel sauce. If the nut butter you use isn’t salted, add a pinch of coarse kosher salt at the same time that you add the Sucanat to make sure it gets dissolved. —CS
MAKES 1 HEAPING CUP (305 G)
¾ cup (180 ml) full-fat canned coconut milk
¾ cup (144 g) Sucanat
3 tbsp (34 g) natural creamy peanut butter
1 tsp pure vanilla extract (use gluten-free)
In a saucepan, bring the coconut milk and Sucanat to a boil over medium-high heat, stirring to dissolve the sugar crystals. Continue to cook over medium heat, using a heat-resistant pastry brush to brush sugar crystals from the sides of the saucepan. Adjust the temperature as needed to keep the mixture from boiling over. Cook until the bubbling mixture reaches 230°F (110°C) on a candy thermometer, about 8 minutes.
Turn off the heat, and whisk the peanut butter and vanilla into the mixture. Let it cool completely, then refrigerate in a well-sealed mason jar for at least 1 hour or overnight, and keep for up to 2 weeks. The caramel will thicken as it cools.