Kelly from Primally Inspired
Makes a little over ½ cup of caramel sauce
Apples, cored and sliced and dipped in fresh lemon juice to prevent browning
Pumpkin Spiced Almond Butter
Easy Chocolate Sauce
, but make sure you do NOT refrigerate it or else it will harden
3 tablespoons milk of choice (I use
3 tablespoons butter (for dairy free use
pure maple syrup
pure vanilla extract
½ teaspoon cinnamon
pinch of sea salt
heaping ½ teaspoon
For the Caramel Sauce
Melt the butter in a small saucepot over medium low heat until melted.
Combine the milk and arrowroot powder together and add in with the butter.
Add vanilla, cinnamon, and sea salt. Stir until it starts to simmer.
Remove from heat and stir in honey. Caramel sauce will thicken as it cools.
I use a dipping tray like
one to serve the 3 dips.