This caramel Brulee sauce is the creamy, rich, and just a little bit salty sauce you’ve been looking for. It’s incredible drizzled over vanilla ice cream or Dutch Apple Cake, but also stirred into a hot cappuccino! This versatile sauce can and will go with all kinds of sweet, seasonal treats. I’m already dreaming of more ways to use it as we approach the height of baking season.
Table of Contents
Using high-quality ingredients:
Because this caramel brulee sauce only calls for a few ingredients, it is especially important to use the best quality you can reasonably get your hands on! For me this means: grass fed butter, homemade brown sugar, and a really great mineral or sea salt. This list will look different for everyone, so it’s up to you to decide where to splurge and where to save on ingredients.
How to make brown sugar
This is so easy, I’m not sure why it took me so long to start doing it! I prefer to make my own because I can use a high quality organic, raw, unrefined cane sugar and organic blackstrap molasses for the most delicious possible results.
Mix as much molasses as desired into a high quality organic, raw, unrefined cane sugar. You can also use coconut or date sugar. I usually start with a few cups of sugar and add the molasses by the tablespoon, mixing and adding until it reaches my desired color. For light brown sugar, use less molasses and for dark brown sugar, use more.
Ingredients and supplies you will need
- brown sugar-make your own using the instructions above
- filtered water-this is the filter I’ve had and loved for years
- butter
- heavy cream
- vanilla
- sea salt
Ingredients
- 1 cup brown sugar
- ¼ cup hot filtered water
- 6 tbsp butter
- ½ cup heavy cream
- 1 cap full of vanilla
- 1 pinch of sea salt
Instructions
- In a heavy bottom sauce pan, toast the sugar on medium low until completely melted, stirring regularly
- Carefully add hot water to the sugar. The sugar might seize at this point but that is okay, keep stirring until everything is melted and homogenous
- Add butter, stir, and melt
- Stir in cream, salt, and vanilla
- Pour the sauce into a heat safe jar and store in the refrigerator for up to 6 weeks
Notes and tips for making caramel brulee sauce
Melting brown sugar
Melting the brown sugar is essential to getting that rich, toasty flavor. I was a little scared the first time I did this step, but I realized it’s no big deal with a few tips:
- Stir regularly to keep the sugar from burning
- Be sure the temperature isn’t too high
- Watch the edges for melting to you can plan the next step
- If things smell even the slightest big burny, remove immediately from the heat!
How to use caramel brulee sauce
The possibilities are endless with this incredible sauce! Drizzle it, pour it, stir it into anything you can think of! Here are a few of my favorites:
- Poured over Dutch Apple Cake
- Stirred into coffee
- Poured over ice cream
- On top of pumpkin bars
- Drizzle over apples
- Stir into bone broth hot chocolate
- Add to my collagen marshmallows
- On top of sticky toffee pudding
- Make a caramel chocolate trifle
- Add to a warm apple pie to make a sticky caramel apple pie
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