+SF +GFO
Give me all the caramel or toffee desserts. I mean it, I’ll take caramel over chocolate stuff just about any time even though I’m a big chocolate fan. This sauce is the most important addition to the Salted Caramel Panna Cotta. It’s a cinch to prepare and a delight to dive into, spoon first. —CS
MAKES ABOUT 1 CUP (265 G) SAUCE
1 cup (192 g) Sucanat
1 cup (235 ml) full-fat canned coconut milk
½ tsp Maldon sea salt
2 tsp (10 ml) pure vanilla extract (use gluten-free)
In a saucepan, bring the sugar, milk and salt 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 wipe sugar crystals from the sides of the saucepan. Do not stir at this point to prevent crystallization, but gently swirl the saucepan instead. Cook until the bubbling mixture reaches 230°F (110°C) on a candy thermometer, about 10 minutes. Adjust the heat as needed and do not overcook or burn the caramel.
Turn off the heat and whisk the vanilla into the mixture. Let it cool completely, and then refrigerate in a well-sealed mason jar for at least 1 hour or overnight: the caramel will thicken as it cools. Will keep well for about 2 weeks.