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Agave Caramel Sauce

This sauce will keep a week or so refrigerated, but I always make a small batch. Multiply ingredients as needed.

What you need

  1. 1/4 cup dark agave suryp
  2. 1/4 cup heavy cream
  3. 1 1/2 teaspoons unsalted butter
  4. 1/8 tsp vanilla powder (optional)
  5. pinch salt

How to make it

  1. Place everything into a heavy saucepan and bring to a boil
  2. Cook stirring constantly, lifting pan off heat if it gets too hot/bubbles up too much
  3. Cook about 5 minutes or more, until it starts to smell like caramel, and when removed from heat and bubbles stirred down, it's homogenized (blended - no more foam/creamy butter fat)
  4. Remove from heat and let stand while it cools

Great ice cream topping, or dip for fruit. Delicious in the Bananas and Berries dessert!

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