3 simple ingredients form a magic caramel sauce that is nut free and dairy free! Top 8 allergy friendly, this sauce tastes just like caramel.
No, you aren’t dreaming. Yes, this is a magic caramel sauce that is made without nuts, dairy, coconut, or any of the top 14 allergens. All done in under 10 minutes.
This caramel sauce is the easiest, the dreamiest, caramel sauce made with just three ingredients: Sunflower seed butter, maple syrup, and vanilla. That’s it! To be fancy, you can sprinkle in some flaky sea salt which just elevates this to a whole new level.
Free from: wheat/gluten, peanut, tree nut, coconut, corn, soy, egg, dairy, casein, sesame, sulfites, lupin, fish, shellfish, crustaceans, mollusks, mustard
I know you are going to love this recipe!
This caramel sauce is awesome because it only requires 3 ingredients! Okay, 4 if you include salt.
Sunflower seed butter is the base for this recipe. I love to use it as it is one of the most allergy friendly seed-butters around! However, if you don’t like it and can use a different nut or seed butter, feel free to do so. This recipe is a great one because of how adaptable it is.
Maple syrup is next. This provides the sweetness. Make sure that you are using a maple syrup that doesn’t use allergens in the manufacturing process. I personally like this one from Anderson’s as they state their allergy policy on their website.
Side note: You need to use maple syrup in this recipe. I haven’t made it with table or pancake syrup so I can’t say if it would work or not.
Vanilla Extract - Used at the end for a touch of flavor.
Salt - Okay, this is pretty important. Salt and caramel go together so well. I love and highly recommend that you use flakey sea salt in this caramel to give it a huge depth of flavor. This one is my favorite!
Begin by combining the sunflower seed butter and maple syrup in a small sauce pan. Whisk them together and place over medium flame on the stove.
Continuing to mix, bring the sauce to a first boil.
First boil means that there is a big bubble in the middle of the pot, not many small bubbles along the sides. It is a term invented for making custards and puddings but works well for how hot we want to get this sauce.
After the first boil has been reached, turn the heat down to medium low and keep on the stove for 1-2 minutes, stirring constantly. If you cook this sauce for one minute it will result in a thinner sauce. Cooking it for two minutes means a thicker sauce. It really depends on how you plan on using your sauce when finished to determine how long to cook it for!
When time is up, remove the pot from the stove and add the vanilla extract and sea salt (if using). It might bubble up on you when you add the vanilla but don’t panic! Just keep stirring it together.
Let rest on the countertop for a few minutes before using. The longer it rests the thicker the sauce will become.
Caramel Sauce FAQ
How can I make this sauce thicker?
To make it thicker, make sure you let it cook for a good 2 minutes after first boil. If you want it even thicker, to make candy with, let it continue to cook until the consistency you are after is almost achieved. Remember that this caramel sauce will continue to thicken after cooking as it cools.
Can I double the recipe?
Yes! This recipe will easily double or triple for loads of caramel sauce!
How do you fix broken caramel?
If you cooked your caramel too long and it is too thick, place it back on the stove over a gentle heat with a few spoonfuls more of maple syrup. Let it warm and continue to stir while it thins out. If it is too thin, place back on a gentle heat and let cook a minute more.
Allergy Variations for Caramel Sauce
The sauce as written is free from most of the major allergens. However, if you want to adapt it more to suit your needs or your tastes, you can easily do so.
Simply swap the sunflower seed butter for any nut/seed butter of your choosing.
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- small sauce pot
- measuring cups
- ¼ cup Sun Butter, smooth
- ½ cup maple syrup
- ½ teaspoon vanilla extract
- pinch sea salt (optional)
- In a small sauce pan over medium flame, whisk together the sunbutter and maple syrup.
- Let come to a first boil. Cook for 1-2 minutes while stirring constantly. The longer you cook, the thicker the final sauce will be.
- After cooking, remove from heat and add vanilla and sea salt if using. Mix well and let cool before using.
- Will keep in the fridge for up to 2 weeks when stored in a covered container.