I attempted caramel sauce again but this time I stuck to the Spork Foods recipe except for using rose water instead of yuzu. It's really sweet but so good! It reminds me of Lebanon. I put it over vanilla coconut ice cream but it would do better over something more savory. In Lebanon, rose water ice cream (booza) is served with pistachios so something more along those lines would work well with this sauce.
1tbsp "butter" aka earth balance
1/4 cup organic evaporated cane sugar
1/4 cup maple syrup
1 tbsp rose water
1/4 tsp sea salt
In a small sauce pan mix the butter and sugar over medium-low heat. once combined, add the maple syrup, rose water, and salt. stir for 5-10 mins to thicken. make right before serving. I used the extra to make little candies but it didn't solidify enough to pop out of the tray whole.