Wildish

I decided to make some dairy free soft caramel with honey, and after a little playing around in the kitchen I came up with this recipe. It is made with strong honey and high quality coconut milk instead of cream. It’s also very easy to make as long as you have a little time to keep an eye on it as it simmers.

Recipe
1 cup of brown sugar,
1/4 cup of honey,
1/8th cup golden corn syrup,
1/2 cup quality coconut milk,
1/4 tsp cream of tartar,

Method: Combine all the ingredients in a pot with a heavy bottom. Stir the ingredients together,  stirring occasionally over medium heat until it starts to boil. Once it starts boiling, turn it down to low and leave it alone until it thickens. Keep an eye on it and remove it from the heat once it covers the back of a spoon. It will get quite a bit thicker as it cools.

It is really delicious on apples — a classic pairing. I think I will make it again next fall when the local apples are at their best. I’m sure one batch of this and a few pounds of apples would make an easy, casual dessert for quite a few guests, since a little goes a long way. It thickens as it cools, so I would recommend you warm it just a little before serving. A slightly warm honey caramel is much more fragrant and easy to dip or drizzle, just be careful not to overheat it.

If it is cooked for longer, I would imagine it will hold it’s shape enough to make a nice caramel candy with a soft sticky texture…  sort of like those chewy squares caramels that many of us (here in Canada anyway) got in our treat bags at Halloween. I’d love some feedback, so let me know if you come up with any new ways to use it in recipes.I am going to try making it with Maple syrup instead of honey sometime too, I am curious to see how that will turn out. I’ll let you know what happens. =)