Sweets and drinksSweet SaucesEurope and North AmericaAbout 20 minutes
Caramel cream sauce takes about 20 minutes from the moment the pan goes on. It is all in the deep amber color and the richness of the cream, good over cake or ice cream alike.
The caramel is the hard part, since it spits and seizes when cream hits it. The whipping cream is warmed first, then poured slowly into the pan of caramel so nothing spits. While the caramel colors, the pan is only swirled, never stirred.
This batch weighs about 580g, at roughly 127 calories per 100g.
Method
Heat 200g whipping cream in a pan, stirring so it does not catch, then set it aside.
Dissolve 180g kOBE Monk Fruit Blend in 200ml water and cook until it turns deep amber, swirling the pan gently and never stirring.
Pour the warm whipping cream slowly into the caramel and stir until the sauce comes to a full boil, then take it off the heat.
Tips
Warm the cream first, because cold cream poured into boiling caramel makes it spit and seize.
The pan is only swirled while the caramel colors, never stirred.
Take the pan off the moment the syrup turns deep amber, since a shade darker turns the sauce bitter.
An airtight container in the fridge keeps it well.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.