So I have a recipe for these healthy chocolate bars all ready to go, but I have to post how to make this caramel sauce so you can make the bars. The process for this caramel sauce looks a bit complicated, but its not really.
I love having caramel sauce in the fridge at the ready and there will be many recipes to come featuring this one. It’s so versatile, and now I just want to use it to make a salted caramel ice cream…or caramel tarts like I used to have back in the day….or homemade rolos…but tomorrow it will be used in a healthy twix bar. So make it now, and it will be all ready to go for tomorrow.
CARAMEL SAUCE (GLUTEN+ DAIRY+ NUT+ EGG+ SOY+ REFINED SUGAR FREE+ VEGAN)
– 1/2 cup rice malt syrup*
– 1/2 cup coconut milk
– 1/2 teaspoon sea salt
– 1 teaspoon vanilla extract
*I have yet to try this with honey, so I’m not sure if it will work. Shall test soon.
Place rice malt syrup in a small saucepan and bring to a gentle simmer. Simmer over a medium heat for about 10-12 minutes. It will start to bubble and turn a deeper brown colour. Give the saucepan a shake occasionally to make sure its cooking evenly. But be careful not to over-brown it or you will end up with a burnt toffee!
Don’t take it off before it has gone a nice golden brown colour otherwise the caramel sauce won’t be nice a thick when it cools. When it’s a deep golden colour, briefly take off the heat to let it cool slightly while you get your other ingredients ready.
Now give the rice malt syrup a quick stir with a metal whisk. It may bubble a bit. Add the coconut milk to the rice malt syrup very slowly while whisking quickly. Be careful, it may bubble and go a bit crazy. If some toffee forms, don’t stress – it should melt back in once the sauce is heated again. Once the coconut milk is well combined with the rice malt syrup, it should look like this:
Add in the salt. Place back on a medium heat and bring to the boil. Simmer for another 8 minutes on a medium heat, stirring occasionally, until golden. It will bubble like this:
Take off the heat, whisk in the vanilla extract, and your done! The sauce will thicken slightly as it cools.
Now all you need to do is put a massive blob of it on a dessert while its still warm, use it in one of my recipes or keep it in an airtight container in the fridge for up to a week and eat whenever your heart desires! It tastes delish with a bowl of fruit too – bonus healthy points if you eat it with fruit.
I will see you tomorrow when I post some healthy chocolate bars. Yay!