Coconut Caramel Sauce

I don't know if you'll believe me when I say this, but caramel is ridiculously easy to make. No, really. It is. You just have to go slow. Caramel is one of those things you can't rush. Follow my instructions. Take a deep breath, and just relax.

What you'll need:

1/2c Coconut Palm Sugar
1/4c water
2T butter

In small saucepan, gently warm the coconut sugar over medium heat, stirring slowly.

After a few mins, add your water and stir until sugar is dissolved.

Lower heat and let the syrup stand. Right now it should be chocolate/coffee colored, but it will start bubbling and turn a beautiful, deep copper color.

(If you get antsy about stirring, you may pick up the pot by the handle and give it a swirl. Just be careful not to be too enthusiastic and spatter yourself with molten hot syrup!)

Give it a stir and remove from heat.

Add 2T butter*, and stir until melted. Allow caramel to rest 5-10 mins (the longer it stands, the thicker it will get).

Pour into container for later use, if desired.

Congratulations! You just made yourself some Coconut Caramel Sauce. Now do yourself a favor and grab some gelato, mmmkay?

Oh, but don't limit it to gelato. Here's some other ideas:

Drizzle into Caramel Chai Tea (available at Zhena's Gypsy Tea Co)

Garnish Apple Pie Crumble


Pimp Out Your Old Fashioned Caramel Apples
-Pictures Coming Halloween Week 2011-

On top of pancakes!

*For a special twist, add some extra-dark chocolate with your butter until it dissolves!
You can also add sea salt, orange zest, and, OF COURSE, crispy bacon!
Your imagination is the limit <3