Coconut sugar caramel sauce

caramel-sauce

Recipe adapted from Chez Les Meron

Ingredients

  • 1 cup Chelsea Organic Coconut Sugar
  • 25ml water
  • 50g butter, cubed
  • 150ml cream, room temperature

Method

  1. Place the coconut sugar and water into a saucepan and stir over low heat until the sugar is dissolved.
  2. Increase the heat to medium and bring sugar to the boil. Do not stir. Boil for approx.. 2 minutes until sugar syrup reaches a deep amber colour. Remember – it will be dark from the outset due to the hue of the coconut sugar, so keep a careful eye on it to avoid it burning.
  3. Remove from heat and add butter. Stir until melted and combined. Add cream and stir, taking care as the mixture will bubble and spit.
  4. Place pan back over low heat and stir until the mixture coats the back of a spoon when dipped.
  5. Allow caramel to cool to lukewarm before pouring into sterilised jars.

Salted Caramel Sauce

salted-caramel-sauce-1

Recipe adapted from Chez Les Meron

Ingredients

  • 2 cups sugar
  • 50ml water
  • 100g butter, cubed
  • 300ml cream, room temperature
  • ¼ tsp salt

Method

  1. Place the sugar and water into a saucepan and stir over low heat until the sugar is dissolved, brushing down the sides with water to ensure no sugar sticks to the sides
  2. Increase the heat to medium and bring sugar to the boil. Do not stir. Boil without stirring until sugar syrup turns a deep amber colour (approx 175 degrees Celsius on a sugar thermometer).
  3. Remove from heat and add butter. Stir until melted and combined. Add cream and stir, taking care as the mixture will bubble and spit.
  4. Place pan back over low heat and add salt. Stir until the mixture comes together and coats the back of a spoon when dipped.
  5. Allow salted caramel to cool to lukewarm before pouring into sterilised jars.