Spiced Caramel Dip & Topping
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.
Recipe type: Dessert
  • 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
  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.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2014/12/spiced-caramel-sauce/