Ghee Caramel Sauce (A Nutty Twist on Classic Caramel)
A ghee caramel sauce recipe that leans on ghee's naturally toasted, nutty flavor to build more depth than a version made with plain butter.
Ghee's naturally toasted, nutty flavor gives this caramel sauce more depth than a version made with plain butter - the caramel and the ghee are already working in a similar flavor direction, so the two reinforce each other rather than one simply carrying the other.
Ghee Caramel Sauce
Prep time: 5 minutes | Cook time: 15 minutes | Makes: about 1 cup
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 3 tbsp ghee
- 1/2 tsp salt, plus more to taste
- 1/2 tsp vanilla extract
Instructions
- In a medium, light-colored saucepan, combine the sugar and water. Cook over medium heat without stirring, swirling the pan occasionally, until the sugar dissolves and then turns a deep amber color, about 8 to 10 minutes. Watch closely in the final minute or two, since sugar can go from perfectly caramelized to burnt quickly.
- Once the caramel reaches a deep amber color, remove from heat and carefully whisk in the warmed cream - it will bubble up vigorously, so add it slowly and stand back slightly.
- Once the bubbling subsides, whisk in the ghee until fully melted and incorporated.
- Stir in the salt and vanilla extract.
- Let the caramel cool slightly before transferring to a jar. It will continue to thicken as it cools.
Notes
This caramel keeps in the fridge for about 2 weeks. Gently rewarm in a saucepan or the microwave in short bursts before using, since it firms up considerably when cold.
Why Ghee Works So Well in Caramel
Traditional caramel sauce already relies on the deep, slightly bitter notes that come from cooking sugar past its melting point - ghee's own toasted, nutty character (a result of its milk solids being browned during the clarifying process) complements that same flavor direction rather than just adding richness the way plain butter would. The result is a caramel that tastes a bit more complex and less purely sweet than a standard version.
Watching the Sugar Carefully
The trickiest part of any caramel is judging when the sugar has reached the right color - too light and the caramel will taste flat and overly sweet; too dark and it turns bitter. A deep amber color, similar to the color of dark honey, is the target. Removing the pan from heat right as it hits that color (since residual heat continues cooking it slightly even off the burner) helps avoid overshooting.
What to Use It On
This caramel works well drizzled over ice cream, apples, or a plain cake, stirred into coffee, or used as a dip for fruit. It also makes a good topping for the sweeter side of ghee's range alongside ghee roasted nuts, if you want to build a dessert board around the same base flavor.
Variations
- Salted version: Increase the salt slightly for a more pronounced salted caramel flavor.
- Spiced version: A pinch of cinnamon or cardamom added along with the vanilla gives the caramel a warmer, more autumnal character.
This is a good demonstration of ghee's flavor working on its own merits in a sweet application, not just as a substitute fat. For more, see the complete ghee guide.
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