I got a lot of things from my Mama....
My long legs, tiny hips, common sense, my constant nagging of children to stop playing outside in the cold and put some clothes on :P
But perhaps the most important things I got from my mama (for this recipe at least!) was my love of experimenting with food - and my love of caramel. To the point where I kinda sorta hid a jar of caramel I brought back from Louisiana because I knew she'd try and devour it all before I got a chance - and just to further prove my point, she's currently in the kitchen making herself a caramel latte.
It was that love of experimenting combined with my love of caramel that created this recipe. A caramel so delicious and so incredibly simple that I'm pretty sure the sound I heard when I put the first spoonful in my mouth was angels singing.
That or my brain imploding from deliciousness.
But even burning the maple syrup would take a lot of effort - because I may or may not have been distracted whilst making the last batch and it still worked!
So let me share the recipe with you so you can make it ASAP! >>
Three Ingredient Healthy Caramel Sauce makes about 1/4 cup of caramel sauce
low fat, gluten free, vegan, refined sugar free, healthy, dairy free
2 tbsp (30g) smooth peanut butter* (see notes for substitutions)
2 tbsp maple syrup
1/3 cup milk of your choice (we used almond milk)
Optional but recommended: a pinch of salt
In a small non-stick saucepan**, mix together your peanut butter and maple syrup over a medium-high heat.
Bring your peanut butter mixture to the boil (it will be bubbling) and cook for about 1 minute, allowing your mix to turn a light golden colour.
Stir in your milk, mixing until your caramel mixture is smooth and combined.
Allow your caramel to reduce to your desired consistency, stirring regularly to ensure everything is mixed together and heating evenly.
Pour into a clean jar or container to store or serve immediately if you'd like a hot caramel sauce!
Truth be known, I ate the first jar of this caramel straight of the jar with a spoon so it didn't last very long at all, however, our test jar stayed perfectly fine for a week at room temperature before it was devoured.
I prefer not to put this sauce in the fridge as it gets too thick, however, if you're concerned about it spoiling feel free to store it in the fridge and heat it up or use as needed!
*You can use crunchy peanut butter but you'll just have little bits of peanuts in your caramel sauce. If you can't eat peanuts or don't like peanut butter, we also tried this recipe using almond butter and cashew butter and both worked perfectly!
**We only have non-stick saucepans so I can't vouch for how it would work in a non non-stick saucepan
But tell me, what's one thing you got from your mama?
And are you a caramel fan too?