Skinny Gluten Free Caramel Sauce, dairy free, low glycemic and healthy

This homemade gluten free caramel is a labor of love that will make you question your sanity, until the moment when it starts to turn golden and sticky, and you dip in and taste it's deep sweetness...

Then you'll know why you went to all the trouble! I used it on my Divine Gluten Free Pumpkin Apple Cake and it was a huge hit!

Now, you could make a faster caramel sauce with brown sugar and half and half instead, but this recipe is much healthier and even though it takes awhile to come together, the results are wonderful.

You can taste a little coconut in the final product. So, if you're not a fan of coconut, try the half and half or use a dairy free alternative like So Delicious instead.

Next time, I think I'll add some molasses to darken the color and add a deeper flavor. Let me know if you try it before I do!

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Makes apx 1 cup

Prep time 5 minutes
Cook time apx 40-45 minutes  -Update!  Use a large fry pan for faster cooking time. Be sure to NOT walk away as I have mentioned with a sauce pan and stir/whisk often.

Ingredients:

• 1/2 cup local honey or agave, I used a combination
• 1 can (13.5 ounces) unsweetened organic coconut milk, like Native Forest
• 2 tablespoons butter or dairy free alternative, like Earth Balance
• 2 teaspoons pure vanilla extract
• pinch salt

Instructions:

In a saucepan, mix the honey, agave, if using, coconut milk and butter together with a whisk until smooth.
Cook on medium heat until it starts to boil and then and reduce to a constant simmer.
Whisk as it cooks until it thickens and turns golden. You don't need to stand over it the entire time. Just come back and check every few minutes to whisk. You'll know it's done when it turns golden and thick.
Add the vanilla and salt and cook for a few minutes more.
Pour into jar to cool. Cover and refrigerate.