Salted Caramel Sauce

caramel sauce

Salted Caramel Sauce
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  1. 1 cup cane sugar (or white sugar)
  2. ¼ cup water
  3. 6 tbsp butter cut up into pieces
  4. ½ cup canned coconut milk (or 35% cream)
  5. 1 tsp fleur de sel (sea salt flakes)
  1. Add water & sugar in a tall saucepan and cook over medium high heat.
  2. You can stir the sugar water mixture a bit to help it dissolve but as soon as it starts to boil stop. Do not touch the mixture, just let it boil and watch it.
  3. You want the mixture to reach a light amber color, it can take 10-15 minutes, be patient and don’t touch it!.
  4. When it turns an amber color, quickly add the butter and whisk until the butter is melted. Note that when you add the butter the mixture will bubble and boil , be careful.
  5. Remove from heat and add coconut milk or cream and whisk. Again, be careful it will bubble.
  6. Add the sea salt and whisk in.
  7. Let the mixture cool a few minutes and then pour in glass jars.
  8. Once jars are cooled, store in refrigerator.
  9. It'll keep several weeks in the fridge – if it can last that long!
  1. You need to react quickly when the sugar/water mixture starts to change color, because it goes from light to burnt really fast!

Cream of Leek and Dandelion Soup

I was inspired by a post on one of my anti-inflammatory diet sites where leeks and dandelion leaves were supposedly really great for you. I’ve always loved cream of leek soup so I decided to combine them together, crossed my fingers and hoped the soup would be at least edible so I didn’t waste it, cause you know, I’m picky.

Well it turned out to be more than what I expected, it was FANTASTIC!



The dandelion greens, usually bitter, were mellowed by the leeks and it was a match made in heaven!

Click here for the recipe if you want to try it yourself!

*Dandelion greens might be hard to find in some supermarkets, I’ve had luck at Adonis and Loblaws.