Our Founder, Autumn, has been dedicated to caramel making since 2005, when she was the Head Chocolatier for Theo Chocolate. This recipe takes inspiration from a traditional dry-burned caramel and elevates the experience - made with maple syrup in place of cane sugar, and the addition of fragrant cardamom - for a truly luxurious treat.
This recipe may not technically qualify as a caramel since there is so sugar to caramelize, but we won't tell anyone - it's flavorful, smooth, incredibly easy, and the epitome of coziness, especially when drizzled on top of our Brown Sugar Vanilla ice cream.
1 cup coconut cream (gum-free, if you can find it)
½ cup maple syrup
¼ tsp salt
¼ tsp vanilla extract
1/4 tsp cardamom, ground
Candy thermometer, pot, whisk
In a medium sauce pot, stir the coconut cream and maple syrup together until combined. Cook on medium heat until a candy thermometer reads 220 degrees – there is no need to stir during cooking. Remove from heat, and whisk in the salt, vanilla extract and cardamom. Serve warm over ice cream or any other dessert. Store in a jar in the fridge for several weeks.
*Note, if you are not feeling the cardamom, you can skip it, or add any other spice that will pair well with your dessert.
Yield: 3/4 cup