Description
This unique caramel sauce uses browned butter instead of heavy cream to create a deep, nutty flavor. Cardamom adds a sophisticated spice note that pairs perfectly with simple desserts like ice cream or cake.
Ingredients
Scale
- 200 g granulated sugar, (1 cup)
- 60 ml water, (1/4 cup)
- 55 g unsalted butter, (1/4 cup / 4 tablespoons) cut into pieces
- 1 tsp finely ground green cardamom, (optional)
- 1/4 tsp fine sea salt, (reduce if using salted butter)
- 1 tsp alcohol-free vanilla extract, (or regular)
Instructions
- Brown the Butter: Melt the unsalted butter in a small saucepan over medium-low heat. Stir occasionally until it foams, then turns a rich golden-brown color and smells intensely nutty (5-7 minutes). Remove immediately from heat and set aside.
- Make the Caramel Base: Combine granulated sugar and water in a separate heavy-bottomed saucepan. Stir once to moisten all sugar, then place over medium-high heat. Avoid stirring once boiling begins; swirl the pan gently if needed to ensure even cooking.
- Caramelize Sugar: Continue cooking for 8-12 minutes, or until the syrup turns a rich, deep amber color. Watch carefully during the final minutes to prevent burning. Remove immediately from heat.
- Combine Caramel and Butter: Slowly pour the warm browned butter into the hot caramel while continuously whisking. Whisk until fully incorporated and smooth. If the mixture seizes (hardens), return it to low heat and gently warm it while stirring until it smooths out again.
- Add Flavorings: Stir in the ground cardamom, sea salt, and vanilla extract until well combined and smooth. Whisk for another minute or two to ensure ingredients are evenly distributed.
- Cool and Serve: Let the sauce cool in the saucepan for 10-15 minutes to allow it to thicken before serving. Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks.
Notes
For best results, measure sugar by weight for precision. If using regular vanilla extract, add it slowly and whisk vigorously to incorporate fully. To prevent crystallization, avoid stirring once the sugar boils; swirl gently instead. This sauce thickens significantly as it cools.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150 kcal
- Sugar: 25 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 15 mg
Keywords: caramel, sauce, cardamom, brown butter, cream-free, dessert, topping, easy, vegetarian