Spiced Caramel Sauce (Honey Sweetened, Dairy-Free)

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Spiced Caramel Dip & Topping

Yesterday I took the Deep Dish Apple Cranberry Pecan Pie to work for our potluck / Secret Santa / Christmas / holiday party.  There was just one little problem. It looked too plain. It was beautiful in its own “real food” way, but I knew the top needed to be dressed up, otherwise I'd be bringing most of the pie home myself.

Deep Dish Apple Cranberry Pecan Pie

I decided that something was going to be pecans [affiliate link] and caramel. Spiced caramel, to be exact.

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel ToppingSpiced Caraamel Topping

So I went looking on the Internet for some “real food” honey [affiliate link] sweetened caramel. For reference, here are the two I found.  My recipe is slightly different than each of these, plus I added in some mulled cider-type spices.

Spiced Caramel Dip & Topping

  1. Mix honey, coconut milk and butter in a small heavy bottomed pan. It really helps to have a thermometer for this recipe so that you know when you should take it off the heat.
  2. Bring to a boil and lower heat to simmer until you reach 245°F to 250°F which is the firm ball stage (candy making verbage). This will take at least 25 minutes.
  3. Remove from heat and allow it to cool before adding the other ingredients. You can speed up the cooling process by placing the bottom of the pan in an ice water bath. Remove as it thickens and stir, then place in the ice water to cool further.
  4. Once the syrup has cooled slightly and has begun to thicken, add the vanilla and spices and mix thoroughly.

Use for dipping apples, making candy, topping ice cream, inside of layers of cake, or on top of pie.

Deep Dish Apple Cranberry Pecan Pie with Spiced Caramel Topping

Spiced Caramel Dip & Topping
Author: 
Recipe type: Dessert
 
Caramel topping with mulled cider spices. Delicious for dipping apples, drizzling on ice cream or on top of my Deep Dish Apple Cranberry Pecan Pie.
Ingredients
  • ½ cup honey
  • ½ cup full fat coconut milk (preferably the cream, harvested from the top layer)
  • 2 tablespoons butter
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon vanilla
Instructions
  1. Mix honey, coconut milk and butter in a small heavy bottomed pan. It really helps to have a thermometer for this recipe so that you know when you should take it off the heat.
  2. Bring to a boil and lower heat to simmer until you reach 245°F to 250°F which is the firm ball stage (candy making verbage). This will take at least 25 minutes.
  3. Remove from heat and allow it to cool before adding the other ingredients. You can speed up the cooling process by placing the bottom of the pan in an ice water bath.
  4. Once the syrup has cooled slightly and has begun to thicken, add the vanilla and spices and mix thoroughly.

In case you happen to notice that the two pie photos show the pie in different pie plates, you are correct that there are two different pie plates; however, it is the same pie. 🙂  I baked the pie in a 9-1/2 pie plate and ate two pieces. I really wanted to bring it to the potluck at my job to share but there was no way I was going to bring a pie with two pieces missing so I cut the pie into three pieces and fit it into a smaller pie plate. No one knew any different and the pie looked perfect, especially after I put on the Spiced Caramel Topping. The pie was loved! One of my co-workers said she was coming to get a piece because she kept hearing everyone talking about it. I took home just one piece of pie, which means it was a great hit!
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