Salted Caramel Sauce

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 2 mins
  • Total time: 17 mins
  • Skill Easy
  • Serves 10 people

Salted Caramel Sauce

This Salted Caramel Sauce is free from refined sugars and perfect drizzled over ice cream and brownies – or just eaten straight from the jar!

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Dairy


  • 1 x 400ml tin full fat coconut milk (refrigerated overnight)
  • 280g pure maple syrup
  • 1/2 tsp vanilla paste
  • 90g butter
  • 1 tsp sea salt

Cooking mode

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  • Step 1

    Remove the coconut milk from the refrigerator and remove the solid cream and set to one side. (Save the water for smoothies!)

  • Step 2

    Place the maple syrup and vanilla paste in the pan with a sugar thermometer and bring to a low boil until the temperature reaches 118°C – 121°C (firm ball stage – see notes if you don’t have a thermometer).

  • Step 3

    Gently stir in the butter, coconut cream and salt and leave on the heat for 2 minutes.

  • Step 4

    Remove from the heat and pour into sterilised, heat safe jars and leave to cool before seaking. Store in the refrigerator for up to 2 weeks.


    If you do not have a thermometer make sure that you have a glass of cold water on standby. Once the syrup begins to thicken add a small spoonful to the glass of water. If it forms a ball that keeps its shape when lifted out but loses it once it begins to warm up, it’s ready.

    Stirring in the butter and coconut cream gently will prevent the sugar from crystallizing.