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Burnt Butter Caramel Sauce

Aug-09-2016
Akila Subramanian
35 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

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!]

Recipe Tags

  • Veg
  • Everyday
  • European
  • Basic recipe
  • Gluten Free

Ingredients Serving: 2

  1. 60gm or 1/2 cup Unsalted Butter
  2. 75 gm or 1/2 cup Cane sugar[ brown sugar]
  3. 3 tbsps Fresh Cream
  4. 1/4 tsp Salt

Instructions

  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.

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