Agave Caramel
- 1 cup organic raw blue agave nectar
- 1⁄2 cup heavy cream
- 4 Tbsp cold unsalted butter
- 1 tsp sea or kosher salt
- Combine agave nectar and cream in a large saucepan (use one bigger than you think you will need) and bring to a boil. Let boil for 5 minutes, stirring occasionally.
- Remove from heat and whisk in butter, one tablespoon at a time, and salt, stirring until it’s completely dissolved. Transfer to a bowl or jar and let cool completely. If the caramel gets too thick to work with, just heat it slightly.
Carol Kicinski
Diagnosed with gluten intolerance more than 20 years ago, Carol Kicinski has motivated millions to live happy allergen-free lives.
She founded Simply Gluten Free, a gluten-free recipe and lifestyle blog and website, in 2007. Its purpose is to educate, assist, and inspire those with celiac disease or intolerance to gluten, dairy, peanuts, grains, or other allergenic elements, and to assist those with vegetarian and vegan preferences. Her fans have made it one of the top gluten-free websites.
Carol’s recipe motto is “gluten-free recipes that are not just ‘good for gluten-free’ but just plain good, period!” She is also a regular guest chef on television, the author of two cookbooks, a professional recipe developer and the founder and editor-in-chief of Simply Gluten Free.
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