Paleo Sweet & Salty Caramel Sauce
You're gonna wanna double this and stick your whole face into the pot.
Coconut Milk 1 can 14 oz Full Fat unsweetened
Agave/Honey 1/2 cup
Coconut Oil 1 tablespoon
Vanilla 1 tablespoon
Sea Salt 1/2 teaspoon
Whisk all ingredients except Coconut Oil and Sea Salt on stovetop pot medium heat. Be very patient. Let mixture come to slow, rolling boil for at least 20-25 minutes as you continue to whisk the entire time. Allow to turn amber in color but be carful not to scorch or burn the caramel sauce. Once sauce has been reduced to half and desired color achieved lower heat and add Coconut Oil and Sea Salt and continue to cook on low for about 10-15 more minutes until smooth. Store in glass container in refrigerator up to 3 weeks if it lasts that long.