Ingredients
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5 tablespoons Shortening
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½ cup (120 ml) Coconut Milk Creamer
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1½ teaspoons Vanilla Extract
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1 cup (220 g) organic Cane Sugar
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¼ cup (60 ml) Brown Rice Syrup
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2 tablespoons Water
Directions
Steps
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1
Done
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Melt 4 tablespoons of the shortening in a small saucepan over low heat. Remove the pan from the heat and add the creamer and vanilla. Stir well. |
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2
Done
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Combine the sugar, syrup, and water in a separate medium saucepan with high sides. Stir the ingredients together over low heat, until the sugar is melted. Increase the heat to medium-low and bring it to a low boil. Let it boil, without stirring, for about 20 minutes, until the mixture is medium golden brown. |
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3
Done
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Remove the sugar from the heat and stir in the cream mixture. As you do this, the sauce will bubble intensely. Stand back, and use an oven mitt to protect your hand. Stir the sauce until it is smooth. |
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4
Done
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Return the pot to medium-low heat and simmer for another 8 to 10 minutes, stirring occasionally. Add in the remaining tablespoon of shortening and stir until it is fully incorporated. |
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5
Done
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Remove the caramel sauce from the heat and let it cool to room temperature before transferring it to a jar. Cover and refrigerate for up to 2 months. If the sauce solidifies it can be softened in the microwave. |
