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Close-up shot of a spoonful of easy caramel sauce over a jar

Easy Caramel Sauce

is rich, creamy, delicious takes just 15 minutes to make with only 3 ingredients. Perfect with some sliced apples, ice cream, cakes, cookies or any dessert! Gluten-free, vegan, dairy-free, paleo with low carb and keto options. 

Course Dessert
Cuisine American
Keyword dairy free, homemade caramel sauce, stovetop caramel, vegan caramel sauce
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 servings (1 cup)
Calories 106 kcal
Author Kelly

Ingredients

  • 1 cup Canned coconut cream , be sure to only use brands (like Trader Joe’sAroy-D) containing coconut milk & water. Do not use brands with Guar gum or other fillers or the ice cream will not turn out properly). If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
  • 2/3 cup coconut sugar , sub with Lakanto golden monk fruit sweetener or preferred brown sugar substitute of choice for low carb / keto / lower sugar. Maple syrup or other liquid sweetener can also be used but you may have to adjust the amount depending on sweetness desired.
  • 1 tablespoon coconut oil , use refined to avoid any coconut flavor or sub with vegan butter if not paleo

Optional:

  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 - 1/4 teaspoon sea salt, Himalayan Pink Salt OR Maldon salt

Tools:

  • metal whisk or wooden spoon
  • medium heavy bottomed sauce pan
  • heat safe oven gloves or mitts , optional as the pot gets hot
  • heat safe glass jar for storing

Instructions

  1. In a medium heavy-bottomed saucepan (I use at least a 3-quart cast iron or stainless steel) add coconut cream, coconut sugar and coconut oil.

    A pot of of coconut cream, vegan butter and coconut sugar to make paleo caramel sauce with a whisk
  2. Heat over medium-high heat bringing the mixture to a boil, whisking frequently while the cream melts and the sugar dissolves.

    Once boiling, turn the heat down to a low simmer and stir frequently, scraping the bottom to make sure it doesn’t burn. Continue boiling until caramel has reduced and thickened, about 8-10 minutes. 

    A pot of foaming coconut cream, vegan butter and coconut sugar to make vegan caramel sauce with a whisk
  3. Remove from heat and turn off the stove. At this point, you can add vanilla or salt, if desired.

    A pot of bubbling caramel sauce with a whisk
  4. Allow to cool in the pot for 10-15 minutes, stirring once or twice. The mixture will thicken more as it cools.

    Pour into a mason jar or airtight container in the refrigerator for up to 2 weeks. Warm for a few minutes in the microwave before serving.

    Top shot of a jar full of homemade caramel sauce in a jar

Recipe Notes

How to store:

  • In the fridge: Pour into mason jar or airtight container in the refrigerator for up to 2 weeks.
  • In the freezer: You can also freeze this paleo caramel sauce in an a freeze-safe container in the freezer for up to 3 months. Be sure to only fill the jar 2/3 full to avoid spillage. When ready to enjoy, simply thaw in the fridge overnight. 
  • How to reheat: Give it a good stir or warm it up for a few minutes in the microwave on medium or in a pot on medium before serving.

How to reheat: Give it a good stir or warm it up for a few minutes in the microwave on medium or in a pot on medium before serving.

Nutrition Facts
Easy Caramel Sauce
Amount Per Serving (1 serving (about 1 tablespoon))
Calories 106 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.