Nothing helps me curb my sweet tooth like a good button-up after big fat meal. Salted caramel?
Without that exclamation point on Thanksgiving dinner, I will surely be dragging my finger though all the pies, frosting and whipped cream (with my crazy Asian mom and my younger-yet-older sister screaming at me in the background) when I should rightfully be snoozing through football and avoiding dish duty.
My problem is this: I don’t eat crap (except gummies, and very rarely). So I was playing with low glycemic coconut palm sugar and I found a way to make salted caramel without the cane sugar (BAD! PROCESSED!), cream or butter. I don’t have a direct aversion to the consumption of cream or butter, it’s just that I have a lactose intolerance.
Make this in advance. Eat your Thanksgiving meal, have your dessert (One dessert! Or three tastes of desserts!) and then have a spoon full of this and put your cravings to bed … or just dump it all over everything or drizzle it in your martini glass!
Guiltless Salted Caramel
Total time: 15 minutes | Serves: 10
1 cup coconut palm sugar
1/4 cup water
1 teaspoon lemon juice
1/2 cup almond creamer (in most larger grocery stores)
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1. Put coconut sugar, water and lemon juice in a small saucepan and stir to combine thoroughly.
2. Over medium heat let the mixture cook for 5 minutes then stir with a whisk. (Where this departs from traditional salted caramel is that the color is already dark so amber hue isn’t a good indicator, but if you follow these directions it should be fine.)
3. Bring the heat up a bit to let the palm sugar bubble. After a minute pull it from heat and add the almond creamer. Stir vigorously to combine.
4. Return to heat and monitor the mixture as it reheats and comes to a boil again. Stir vigorously every 30 seconds or so for about three minutes.
5. Add the coconut oil, vanilla extract and salt and continue to whisk every 30 seconds for three more minutes.
6. At this point you need to use your judgment because every taste, pan and stovetop is different! I jacked the heat a bit until I sensed a noted change in the viscosity. It was very bubbly. When I removed it from the heat and the bubbles went down and I still felt the viscosity was thick, I called it.
The great thing about this is that if you feel like you went too far (as long as you didn’t burn it), you can add a little more creamer and whisk. The burn/cook temps are more forgiving so there is more room for error.
After I made this I was pretty proud that it tasted good and had a nice consistency, so I made a little video.