This is simple to make and you can store it in an airtight jar in the fridge for a good few weeks. Use it on ice-cream, drizzled on pancakes or crepes, as a layer in a chocolate pudding, folded through yogurt, drizzled over apple slices, in apple pie filling, marbled in brownies, as a filling in homemade chocolates, sandwiched between cookies and even in coffee or smoothies. It uses unrefined sugar and is of course dairy free. You can omit the salt if you prefer just caramel.
approx 250ml jar
1 tin full fat coconut milk
¾ cup coconut sugar
1 tsp fleur de sel or any flaked salt such as Maldon or Cornish sea salt
3 tsp tapioca starch mixed with 2 tbsp. cold water. Or corn flour/arrowroot.
1 tbsp. vegan butter
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