{"id":17018,"date":"2014-12-10T08:30:27","date_gmt":"2014-12-10T15:30:27","guid":{"rendered":"http:\/\/foodembrace.com\/?p=17018"},"modified":"2014-12-10T08:30:27","modified_gmt":"2014-12-10T15:30:27","slug":"bourbon-coconut-caramel-sauce","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2014\/12\/bourbon-coconut-caramel-sauce\/","title":{"rendered":"Bourbon Coconut Caramel Sauce"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/2014\/12\/bourbon-coconut-caramel-sauce\/bourbon_caramel_sauce2\/\" rel=\"attachment wp-att-17019\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-17019\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/12\/bourbon_caramel_sauce2.jpg\" alt=\"Bourbon Coconut Caramel Sauce\" width=\"600\" height=\"900\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/12\/bourbon_caramel_sauce2.jpg 600w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/12\/bourbon_caramel_sauce2-200x300.jpg 200w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>I have a love affair with caramel. \u00a0Rolos and Twix bars were a favorite when I was a kid. \u00a0I loved the Cadbury caramel eggs and when I got sundaes, I preferred caramel sauce over chocolate sauce.<\/p>\n<p>Caramel is rich and buttery and like the liquid version of toffee, which I also love. \u00a0I have never tried making my own caramel sauce though because I figured it was too difficult.<\/p>\n<p>Phsaw.<\/p>\n<p>Spoiler alert: It isn&#8217;t.<\/p>\n<p>It does take time and yes you do have to baby this but it&#8217;s worth it because in the end you have a delicious caramel sauce that can be added to just about anything you can think of. \u00a0Cake? YES! Coffee? YES! \u00a0Pancakes and waffles! Drizzle it into some brownie mix to make caramel brownies. \u00a0Drizzle it over some coffee cake. \u00a0Add it to ice cream? The list is endless!<\/p>\n<p>You can see that I put this on top of some cake. \u00a0<a href=\"http:\/\/foodembrace.com\/2014\/12\/buttermilk-spice-cake\/\" target=\"_blank\">Some Buttermilk Spice Cake!<\/a><\/p>\n<p>Since I&#8217;m cutting down on my dairy intake, I made this with full fat coconut milk instead of cream. \u00a0You won&#8217;t notice the difference because it tastes amazing.<\/p>\n<p>Also, since it&#8217;s #BoozeyHoliday, I added bourbon at the end. \u00a0You&#8217;re welcome.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Bourbon Coconut Caramel Sauce<\/strong><\/p>\n<ul>\n<li>1 Can Full Fat Coconut Milk<\/li>\n<li>1\/2C Maple Syrup<\/li>\n<li>1TBSP Butter<\/li>\n<li>2tsp Vanilla<\/li>\n<li>2TBSP Bourbon<\/li>\n<\/ul>\n<p>In a medium sized heavy sauce pan add in the coconut milk, maple syrup, and butter. \u00a0Heat over medium heat and whisk until the butter is melted and everything is incorporated. \u00a0Bring the mixture up to a boil and boil for two minutes. Then\u00a0reduce the heat to low and continue to cook for 60 minutes. \u00a0Whisking every few minutes. The mixture should just be slightly bubbling.<\/p>\n<p>Yes 60 minutes is a\u00a0long time, but this needs to reduce down and thicken up. \u00a0You&#8217;ll know it&#8217;s ready when the sauce coats a spoon and has a slow drizzle to it. \u00a0It should be thick. \u00a0At this point, turn off the heat, add in the vanilla and bourbon and whisk.<\/p>\n<p>Put the sauce into a heat proof container (I used a mason jar) and allow to cool. \u00a0Either use right away or store in the fridge. \u00a0If it&#8217;s cold, gently heat the sauce by adding\u00a0some of the caramel to a sauce pan and heating over low heat. \u00a0Just until the sauce can be drizzled.<\/p><\/blockquote>\n<p>Yeah it takes some time but it lasts for two weeks in the fridge! \u00a0Honestly, I doubt it will last you that long because you&#8217;ll be eating it by the spoonful.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have a love affair with caramel. \u00a0Rolos and Twix bars were a favorite when I was a kid. \u00a0I loved the Cadbury caramel eggs and when I got sundaes, I preferred caramel sauce over chocolate sauce. Caramel is rich and buttery and like the liquid version of toffee, which I also love. \u00a0I have [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"status","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[73,22],"tags":[48,75],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4qu","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/17018"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=17018"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/17018\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=17018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=17018"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=17018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}