Caramel Dip

I'm finding lots of good uses for coconut sugar as it will crystallize unlike honey.  It also has a nice brown sugar flavor if you are using the unrefined organic variety.  After buying some local apples, I quickly got the craving for a good caramel dip.  It's one of the best things I've made in a long time.  Enjoy.

Caramel Dip

2/3 cup coconut sugar
6 Tbsp butter
3 Tbsp homemade yogurt
1 Tbsp pure vanilla extract
a dash of salt
a dash of cinnamon (optional)

Simmer in a sauce pan on medium low heat, just enough to keep it bubbling.  Stir constantly until it just about reaches "soft ball" stage, about 5 minutes. Remove from the heat and stir in the vanilla. Enjoy over ice cream or as a great apple dip. Refrigerate leftover.  It might need to be warmed up a bit before using the next time.

Soft Ball Stage:
I just have a cup of water handy.  Drizzle in a little caramel periodically and see if it will stay together.  That's when it's done.  Also, it will start to separate from the bottom of the pan.