Coconut Sugar Caramel Sauce

Method

1. Place the Coconut Sugar and butter in a small saucepan over medium heat. Stir continuously until the sugar dissolves and the butter melts.
2. Let the mixture bubble for 2-3 minutes, stirring constantly. It will deepen in colour and become fragrant.
3. Slowly pour in the double cream while stirring. Be careful as the mixture will bubble up vigorously.
4. Add the Ceylon Cinnamon, vanilla extract, and sea salt. Stir for another 2 minutes until smooth and glossy.
5. Remove from the heat and let the sauce cool slightly. It will thicken as it cools.
6. Pour into a clean jar and store in the fridge for up to 2 weeks.

Tips

• Coconut sugar caramelises differently from white sugar. It produces a deeper, almost butterscotch-like flavour with rich molasses notes.
• The sauce thickens considerably in the fridge. Warm gently in a microwave for 15-20 seconds to return to a pourable consistency.
• A pinch of Ceylon Cinnamon adds a subtle warmth that rounds out the caramel flavour beautifully.

Serving Suggestions

Drizzle over vanilla ice cream, pancakes, or waffles. Use as a dip for sliced apples and pears. It also makes an excellent topping for brownies, cheesecake, or stirred into coffee for a caramel latte.