The problem is, you need to have caramel to make Girl Scout Samoas cookies, and I wasn’t about to buy caramels from the grocery store – that would just be too easy (and too processed for my homemade creation). So the second time around I thought about it a little more and realized I was missing the creamy texture most recipes get with half and half or heavy cream. Enter coconut milk.
Take two? Much better. And incredibly tasty. This coming from a girl who doesn’t necessary love caramel.
The best part? You don’t even need a candy thermometer to make this happen.
Ingredients
1 -13.5 oz. can coconut milk [not the kind in the carton for drinking]
1/3 c. pure maple syrup
1-1/2 tsp. vanilla
dash of sea salt {stir in additional at the end for a salted caramel sauce}
Directions
Mix all ingredients in a medium to large size sauce pan. Heat on medium/high.
Stir to combine all ingredients and bring caramel to a boil. Keep cooking until caramel thickens and darkens. It does take a while, but you don’t have to constantly stir so don’t worry about that.
Once caramel is to the desired thickness (it was also continue to thicken once cooled), remove from heat and allow to cool.
Store in a glass jar in the refrigerator. To serve, simply reheat a couple spoonfuls in the microwave or on the stove.
