Coconut sugar caramel sauce


Recipe adapted from Chez Les Meron


  • 1 cup Chelsea Organic Coconut Sugar
  • 25ml water
  • 50g butter, cubed
  • 150ml cream, room temperature


  1. Place the coconut sugar and water into a saucepan and stir over low heat until the sugar is dissolved.
  2. Increase the heat to medium and bring sugar to the boil. Do not stir. Boil for approx.. 2 minutes until sugar syrup reaches a deep amber colour. Remember – it will be dark from the outset due to the hue of the coconut sugar, so keep a careful eye on it to avoid it burning.
  3. Remove from heat and add butter. Stir until melted and combined. Add cream and stir, taking care as the mixture will bubble and spit.
  4. Place pan back over low heat and stir until the mixture coats the back of a spoon when dipped.
  5. Allow caramel to cool to lukewarm before pouring into sterilised jars.

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  • andreaschloe

    Made this yesterday and it was delicious! Loved it in your caramel buttercream recipe

    • Kirsten

      I’m thrilled to hear you loved my recipe! Isn’t the buttercream an absolute dream? I hope you have a bit stashed away to enjoy over the weekend :)