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
Is the Coconut palm sugar ok to have? ... i guess for some reason I thought it wasn't...
ReplyDeletevery delicious looking! <3
Mark discusses that here:
ReplyDeletehttp://www.marksdailyapple.com/the-definitive-guide-to-sugar/
Sounds like he approves (there are worse things you could eat!)
WEll shoot yeah... i was just kinda wondering... I eat a bit of raw sugar once in a while in my coffee.
ReplyDelete