Salted Caramel Sauce

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


  1. In a saucepan add all the ingredients except the butter and tapioca mix. Heat on a medium heat until sugar is dissolved, and bring up to a simmer. Simmer stirring continuously until it turns a light caramel colour and thickened slightly, about 5 mins.
  2. Turn the heat down a little and add the tapioca and stir continuously until well combined.
  3. Finally add the vegan butter stirring until dissolved and combined. Continue to bubble gentle whilst stirring, for a few more minutes until thickened, a lovely caramel colour and glossy.
  4. Allow to cool slightly before storing in an air tight container or use immediately.
  5. Can be kept in a fridge for a good few weeks.
  6. Re heat if desired in a microwave or in a bowl over a pan of simmering water.

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