Description
This simple caramel recipe creates a rich, buttery, and velvety smooth topping using everyday pantry staples, elevated with unique cardamom and rose water notes. It’s a foolproof method for a gourmet treat that’s perfect for family desserts and allows control over ingredients.
Ingredients
- 200 g granulated sugar
- 60 mL water
- 120 mL heavy cream, full-fat
- 60 g unsalted butter, cubed
- 0.5 teaspoon fine sea salt
- 4 green cardamom pods, lightly crushed
- 1 teaspoon alcohol-free rose water
- 0.5 teaspoon alcohol-free vanilla extract
Instructions
- Combine Sugar & Water: In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently just to moisten the sugar completely. Set your pan over medium heat; from this point, do not stir again, but swirl the pan occasionally to ensure even cooking as it begins to warm.
- Boil to Amber: Continue cooking the sugar syrup without stirring until it transforms into a rich, amber color. This usually takes about 8-12 minutes, but watch carefully as it can burn quickly if left unattended.
- Warm Cream & Infuse Cardamom: While the sugar cooks, combine the heavy cream and lightly crushed cardamom pods in a small saucepan. Heat this mixture over medium-low heat until it just begins to simmer, then remove from heat. Cover and let the cardamom infuse its flavor into the cream for 15 minutes. Strain the cream, discarding the pods, and keep the infused cream warm. Meanwhile, ensure your cubed butter is at room temperature for easy incorporation.
- Combine Carefully: Immediately remove the sugar saucepan from heat once it reaches the desired amber color. Carefully and slowly pour the warm infused cream into the hot caramel while whisking constantly. The mixture will bubble vigorously; this is normal. Once it’s smooth, add the room-temperature cubed butter, one cube at a time, whisking until each piece is fully incorporated and the mixture is glossy.
- Finish & Cool: Whisk in the fine sea salt, alcohol-free rose water, and alcohol-free vanilla extract until everything is well combined and the caramel is smooth and glossy. Pour your beautifully fragrant caramel into a heatproof jar or bowl. Let it cool completely at room temperature for at least 2 hours, or until it reaches a thick, pourable consistency.
Notes
Measure all ingredients precisely for consistent results. Have all ingredients, especially cubed butter and warm cream, ready before cooking. Use a heavy-bottomed pan, like a 10-inch saucepan, to prevent burning. A silicone spatula can aid in scraping the pan. For a vegan option, use dairy-free cream and butter. For low-carb, explore specific sugar substitutes, though consistency may vary.
- Prep Time: 7 minutes
- Cook Time: 12 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 2 tablespoons (30 mL)
- Calories: 120 calories
- Sugar: 17 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 20 mg
Keywords: simple caramel, homemade caramel, easy dessert, gourmet topping, cardamom, rose water, stovetop, sweet, family-friendly, velvety smooth