This caramel sauce features brown butter ghee from Goddess Ghee- one my favorite women run small businesses.They create the most delicious and unique clarified butters I have ever tasted. Blending grass fed ghee with mushrooms, adaptogens, flowers, spices, raw honey and cocoa.
The brown butter lends a richer, more caramelized flavor than a traditional ghee- the perfect pairing for caramel.
how to use ghee caramel
drizzle over sliced apples or bananas
add a spoonful for the dreamiest latte and hot cocoa
drizzle on ice cream, cakes, brownies…
eat it straight with a spoon 🙂
Tips for success!
Have your butter and cream measured and close by before beginning this recipe.
Do not stir the pot. I like to give the water and sugar one initial stir before heating. If sugar is crystalizing on the sides of the pan use a wet pastry brush to paint it off.
Keep your eye on the caramel the last few minutes- the mixture can go from a deep golden amber to burnt quickly!
Notes
The caramel will thicken and harden in the fridge. Gently reheat for drizzling.
Brown Butter Ghee Salted Caramel
Description
This caramel sauce features brown butter ghee from Goddess Ghee- one my favorite women run small businesses.They create the most delicious and unique clarified butters I have ever tasted. Blending grass fed ghee with mushrooms, adaptogens, flowers, spices, raw honey and cocoa.
Ingredients
1 cup sugar (200 grams)
1/4 cup water
6 tablespoons (85 grams) brown butter ghee (sweet chai would also be delicious here)
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2–1 teaspoon flaky salt
Instructions
- Combine the water and sugar in a heavy bottom sauce pan. Warm the pot over medium heat until the sugar dissolves.
- Allow the mixture to bubble, swirling occasionally until its a rich amber color- about 12-15 minutes.
- Remove the pan from the heat and add the ghee, whisking until its completely melted.
- Add the cream and continue mixing until incorporated. Let the mixture cool for a few minutes before adding the vanilla and salt. Store in the fridge.
Notes
The caramel will thicken and harden in the fridge. Gently reheat for drizzling.
Leave a Reply