Today we're sharing the recipe for our Organic Caramel Sauce.
Recipe by Mimi Council.
Caramel Sauce
Makes 30 ounces
454 grams (2 cups) organic cane sugar
1/2 cup (113 grams) organic salted butter
2 cups organic heavy whipping cream
Method In a medium pot, add the cane sugar and put over medium heat. Once the sugar on the bottom starts to melt, stir with a high heat spatula to keep from burning. The dry sugar will then sink to the bottom, so it can melt. Sugar clumps will form until the sugar turns into a liquid.
Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.
Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added. Once about half the cream is added you can add more at a time.
Once completely combined, remove from heat. Strain the caramel with a strainer to remove any clumps.
Transfer caramel to a glass jar or plastic squeeze bottle. Let come to room temperature before using in recipes.
Store caramel sauce in the fridge for up to 2 weeks.
High Altitude - Follow the recipe exactly as noted.
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