Karen's Quick & Easy Maple Caramel Sauce for Desserts
A Quick Sauce - Great for Drizzling over Desserts and Ice Cream. Use only real maple syrup - I have used barrel aged Vermont maple syrup.
Servings: 6 servings
Equipment
- 1 small skillet
Ingredients
- 1/4 cup maple syrup Use only "REAL"
- 1 tablespoon unsalted butter* I use organic
- 3 tablespoons Coconut Cream (thick part from the can)
- 2 pinches Himalayan Pink Salt
Instructions
- In a small skillet heat the maple syrup until warm, add the butter, stir to melt.
- Add coconut cream. Bring to a boil, then simmer over low heat until thickened and reduced - about 5 minutes. (Sauce will thicken as it stands.)
- Can be refrigerated when cool in a clean glass container and rewarmed. Double the recipe if desired.
HINT:
- The sauce will thicken when cooled and refrigerated. For pouring consistence heat in a small skillet very briefly until just pourable.
Notes
*For a Vegan Sauce: substitute coconut oil for the butter.
Delicious poured over this: Karen's German Apple Cake with Pink Pearl Apples This recipe can not be reproduced without the consent of its author, Karen Sheer.
Delicious poured over this: Karen's German Apple Cake with Pink Pearl Apples This recipe can not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 78kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 131mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg