Housemade caramel sauce drizzled over apple slices offers a no-fuss, healthful, seasonal dessert. My caramel sauce satisfies your desire for sweet without the addition of refined white sugar or high fructose corn syrup.
Increased awareness about which foods work with your body will help you design a balanced eating plan. Develop trust in your food choices, including dessert.
I appreciate what cookbook writer Margaret Rudkin (developer of the Pepperidge Farm Company) who says, “Few things are more rewarding to a woman than that happy feeling she has when she knows that the food she has prepared with love and interest brings pleasure to her family.“
Mrs. Rudkin’s Pepperidge Farm started from the comfort of her kitchen. Her delight for cooking developed from an intense interest in the study of nutrition for children. Like Margaret Rudkin, I enjoy preparing dishes for my family using wholesome ingredients.
Remember, one of the first steps in transforming your relationship with food is to eat food as close to nature as possible.
The Caramel Sauce
The secret to excellent caramel sauce is in heating the sugar to the right temperature. Heating sugar to a high temperature allows the molecules to break apart and generate new flavors, colors, and densities.
I can make this sauce in advance and leave at room temperature. If the sauce is too thick, reheat on the stovetop (I don’t use a microwave. To continue the conversation about this, feel free to email or reach out on Instagram).
What makes this caramel sauce recipe different than store-bought caramel sauce? For this recipe, I use Sucanat, a dark evaporated cane sugar. Sue Becker, the author of The Essential Home-Ground Flour Book, explains, “it is made by heating the juice extracted from raw sugar cane, reducing it to a rich, dark syrup. While it is heating, the syrup is hand-paddled to dry it, creating granules.”
For my dairy-free friends, you will notice that I included a dairy-free option for this recipe. You probably remember I’ve mentioned creme-fraiche before in my other recipes. It is a slightly sweet, thick European version of sour cream. Creme-fraiche is another healthier dairy option.
One final thought, recreate, reinvent, rethink how you can alter desserts to make them healthier.