The phrase, “If I had a gun to my head, and was forced to choose between [A. non-imporant thing] and [B. non-important thing]…” is hilarious.
Maybe it’s because I’m all hopped up on caffeine and DayQuil, but the thought of some masked man running around with a fire arm demanding that someone choose between Ryan Gosling and Ryan Reynolds fills me with the giggles.
The image I have is of a cartoon man, a hybrid of The Hamburgler and a bank robber from Ducktales running rampant through a mall, guns flying: “EDWARD OR JACOB!?!” It’s like a real life game of Would You Rather? with disastrous consequences.
So lets say that I someday meet this striped shirt, leather newsboy cap wearing, eye-masked character and he forces, yes, FORCES me to choose between chocolate and caramel…my choice would be caramel. * Sigh * I’m so sorry chocolate, but I had a GUN to my HEAD.
Coconut Caramel Sauce
1 cup sugar
1/4 cup light corn syrup
2 tbs butter
1/2 cup coconut milk
In a pot over high heat, melt the sugar and corn syrup. Stir until melted, then stop stirring, allowing to boil untouched. You will start to see the edges of the sauce turn a dark amber, while the center is still clear. Swirl the pan, without stirring, to redistribute the sugar so the edges don’t cook faster than the middle. Once the entire pot is an amber color and you can smell the caramel flavors, remove the pan from the heat (about 8-10 minutes). Stir in the butter, the sauce will bubble up furiously. Add the coconut milk and stir until well combined. Allow to cool to room temperature before serving. Store in the fridge in an air tight container.
Printable: Coconut Caramel Sauce
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