Burnt Butter Caramel Sauce | How to make Burnt Butter Caramel Sauce

By Akila Subramanian  |  9th Aug 2016  |  
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  • Burnt Butter Caramel Sauce, How to make Burnt Butter Caramel Sauce
Burnt Butter Caramel Sauceby Akila Subramanian
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About Burnt Butter Caramel Sauce Recipe

Before you get doubtful, the 'burnt butter' here is not really 'burnt'-butter. The butter here is heated on a low flame till it gets a brown tint and gives out a nutty rich aroma. If you are familiar with making 'desi-ghee' at home, you would find the process [and result] to be quite similar. The nutty burnt butter is then mixed with a rich brown sugar caramel and some cream to finish up. A hint of salt gives that 'kick' and balances it out beautifully. An absolutely delicious sauce that can be used in many different ways- - It can be used as a filling in cookies and bars. - You can pour it over a scoop of ice cream and make it dripping delicious. - Simple tea cakes can turn into something exotic when topped with this yummy sauce. - You can use it in tarts. -It tastes good as it is too. [In case you are on a diet, do take care- This one can be very addictive!]

Burnt Butter Caramel Sauce is a popular aromatic and delicious dish. You can try making this amazing Burnt Butter Caramel Sauce in your kitchen. This recipe requires 35 minutes for preparation and 20 minutes to cook. The Burnt Butter Caramel Sauce by Akila Subramanian has detailed steps with pictures so you can easily learn how to cook Burnt Butter Caramel Sauce at home without any difficulty. Burnt Butter Caramel Sauce is enjoyed by everyone and can be served on special occasions. The flavours of the Burnt Butter Caramel Sauce would satiate your taste buds. You must try making Burnt Butter Caramel Sauce this weekend. Share your Burnt Butter Caramel Sauce cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Akila Subramanian for inputs. In case you have any queries for Burnt Butter Caramel Sauce you can comment on the recipe page to connect with the Akila Subramanian. You can also rate the Burnt Butter Caramel Sauce and give feedback.

Burnt Butter Caramel Sauce

Ingredients to make Burnt Butter Caramel Sauce

  • 60gm or 1/2 cup Unsalted butter
  • 75 gm or 1/2 cup Cane sugar[ brown sugar]
  • 3 tbsps Fresh cream
  • 1/4 tsp salt

How to make Burnt Butter Caramel Sauce

  1. Take the butter in a thick bottomed pan and place over low heat.
  2. The melting butter mixture would be frothy to begin with.
  3. Using a wooden spoon stir the melted butter continuously.
  4. The bubbles will subside and brown specks would start to appear.
  5. The melted butter [yellow in colour] will slowly start to change colour.
  6. Continue to stir the melted butter on low heat until it turns a light shade of brown and gives out a nutty rich aroma.
  7. Remove from heat and transfer into a clean dry bowl.
  8. Once cooled, refrigerate the burnt butter until use.
  9. Take the sugar in a clean and dry thick bottomed deep pan.
  10. Place over low heat to make the caramel.
  11. Once the sugar starts to melt, you may swirl the pan gently. Avoid stirring since it may cause the sugar to clump together.
  12. Remove from heat when the sugar liquid turns a deep shade of amber / turns honey coloured.
  13. This is the caramel stage. A candy thermometer would read a temperature of 350 degrees Fahrenheit at this stage.
  14. Add the solidified burnt butter to the hot caramel. [Be careful as the mixture might splutter]
  15. Whisk the caramel and butter until the butter melts.
  16. Add the cream and whisk vigorously.
  17. It might look lumpy but whisking will soon turn it into a smooth sauce.
  18. Add the salt and give it a nice mix again.
  19. Allow the burnt butter caramel sauce to cool for 15 minutes.
  20. The caramel sauce tends to thicken up as it cools down.
  21. Transfer into a clean glass jar.
  22. Once completely cooled, you may store it, refrigerated, upto 2 weeks
  23. Bring it to room temperature or warm it a bit to get back the original consistency.

My Tip:

1. The burnt/brown butter must be continuously stirred and monitored to avoid it from getting really burnt. 2. Caramel is super hot. Do be careful while working with it. 3. Using a candy thermometer is a great idea to be precise. 4. Use regular white sugar if you are preparing caramel for the first time. The colour change from clear to amber can be easily observed. 5. Take care not to go beyond the caramel stage or it would get burnt and taste bitter. 6. Using sea salt is a great idea to get that massive salted caramel hit. 7. Add 2-3 tbsps more of the cream to get a thinner sauce. This will be amazing for that drip effect on cakes.

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