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Chantal

"Stagga Back" Caramel

This caramel sauce is made with two ingredients and so named after the traditional Jamaican hard candy which it tastes like.
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Servings: 6 oz
Ingredients Method Notes

Ingredients
  

  • 2 oz Cane Sugar
  • 4 oz Coconut Cream* warmed slightly
  • Pinch sea salt optional

Method
 

  1. Sprinkle sugar evenly into a heavy bottomed stainless steel pot and set over medium heat.
  2. Have coconut cream and a whisk ready.
  3. Once the sugar starts to melt, swirl the pan gently to dissolve the parts that haven't melted as yet.
  4. Once all the sugar has melted, it will quickly begin to change colour, once it becomes a medium caramel colour, remove it from the heat and pour in the coconut cream whisking well. It will splutter a bit, just keep mixing. You may have some hardened pieces of caramel which is fine, return it to the heat and continue to cook just until the pieces have completely melted.
  5. At this point the sauce will be a good consistency for drizzling, if you want the sauce to be even thicker, you can cook it for another 3 to 5 minutes to allow some of the water to evaporate but bear in mind that coconut milk thickens when cool.
  6. Pour into a clean container, cover and place in fridge till needed.

Notes

*I used the Thai Kitchen brand as it only contains: coconut, water and guar gum. You could use homemade coconut cream; if doing so add very little water when squeezing the coconut so you have more of a cream consistency than milk.