Caramel Sauce


Morning one and all, today I am giving a recipe for caramel sauce that you will need to make a very special cookie recipe I will be posting on Sunday. So today it's not a cookie recipe but step 1 in a three step preparation process for a wonderful cookie.

11/2 cup Cane sugar
1/4 Cup Water
1/4 Cup Cold unsalted Butter
*1/2 cup (120ml) Coconut creamer
1/2 tsp Real Vanilla Extract
1 Small pinch of Sea Salt


-In a heavy bottom medium saucepan,
heat sugar and water over medium heat, do not stir.

-The sugar will come together and eventually melt into an amber liquid. You must now begin to continually stir. Be careful not to burn it and DO NOT put your fingers or hands in as it is exceedingly hot! Dangerously so.

-Once all the sugar has melted, begin to carefully whisk in the butter. Be careful, the caramel bubbles up rapidly when the butter is in.

-After 2-3 minutes, add the vanilla to the cream and then slowly, drizzle in the cream while whisking. The cream is colder than the caramel, because of this the mixture will rapidly bubble and splatter when added, so take extra precautions.

-Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

-Remove from heat and stir in pinch of sea salt.

- Completely cool before using.

- Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel on the counter before using in a recipe.

*Heavy cream (approximately 35% milk fat) can be substituted. I tolerate butter but not creams or milk so I use an organic coconut coffee creamer that works very well.

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