Add all the ingredients to a saucepan. Melt on a medium/ low heat until bubbles start to appear. Reduce to a simmer and cook for 5 - 8 minutes, stirring regularly with a balloon whisk, until slightly thick and the caramel coats the back of a spoon.
Fill a bowl with ice and water.
When the caramel is to your liking (bearing in mind it will thicken more as it cools) take the sauce-pan off the heat and place in the ice bath for about 10 seconds to stop the caramel cooking.
Transfer the caramel to a jar and allow to cool and thicken. Store it in an airtight sealable glass jar in the fridge for up to 2 weeks.
Makes approximately ⅓ of a cup. Serves 4.Net carbs per serve: 3.8g for 1 heaped tbspA runny caramel will take about 5 - 7 minutes to cook and a thicker caramel 7 - 10 minutes.Add ⅛ tsp of Pink Himalayan or sea salt for salted caramel.Add ⅛ - ¼ tsp blackstrap molasses for a darker caramel colour.NOTE: To get the thick and the liquid part of a can of coconut milk to separate, simply place the can into the fridge overnight. UK and European readers: you can purchase allulose viathis website.