When I found out I had a dairy allergy I quickly thought about all the foods I would never get to enjoy again. One thing that stood out was rich, milky burnt  caramel sauce. I would put the sauce on several things: ice cream, cakes, pies, even incorporated into brownies and bread puddings. A few years ago, I came across an Instagram post that had strawberry caramel sauce poured over a slice of bread pudding. After some research I found that fruit-based caramel sauce was dairy-free, if you wanted. The recipe below is a base, allowing the fruit to be any type of berry, stone fruit, or even citrus juice. Whether you have a dairy allergy or not, make this sauce and pour over your favorite dessert. The bright fruit flavors standout and meld well with the burnt syrupy sugar for added richness. 

Strawberry Caramel Sauce

Ingredients
½ cup water
¾ cups sugar
1¼ cups strawberry purée (about 1 pint small strawberries or 2 pints large strawberries)
1 tablespoon fresh lemon juice 

Directions

1. In a medium saucepan, bring water and sugar to a boil over medium-high heat. Do not stir. When the mixture starts to turn dark amber in the center, carefully swirl the pan a few times. When the mixture is evenly dark amber, turn off heat and remove the saucepan. About 10 minutes. 
2. Slowly pour purée into the hot mixture, liquid will sputter. Whisk vigorously to dissolve sugar. If mixture seizes, return to low heat and whisk until mixture is smooth. Add lemon juice and whisk to combine.
3. Let caramel cool completely before transferring to an airtight glass container. Store in the refrigerator for up to 1 week.  

Notes

1. If you want a richer, more creamy sauce, add 1 tablespoon of unsalted butter. Return the saucepan to low heat and simmer to reduce, whisk occasionally to evenly incorporate butter. About 10 to 15 minutes.  

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