Salted Caramel Sauce

I've already posted this recipe but it's been hiding in the salted caramel ice cream blog. I think it deserves its own page. I've used it on several occasions to save baked goods that didn't come out so well. Trust me, it makes everything taste delicious.

Ingredients

• 3 TB Earth Balance butter
• 2 TB maple syrup
• 1/2 cup coconut sugar
• 2 TB almond milk

In a saucepan, melt butter on low-medium heat. Add the milk, sugar and syrup. Stir constantly for a few minutes, until it begins to bubble. Add salt, to taste. My "butter" is salted already so a pinch will do. Remove from heat and place in a glass container. Cover and refrigerate overnight. It will thicken. 

Depeding on what you are using it for, you might want it a bit thicker. Add a TB of coconut oil and a tablespoon of constarch (made into a slurry first with a few drops of cold water). It won't alter the taste much. If you are concerned about nut allergies, you can skip the almond milk or substitite an alternative milk.