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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
- 1/4 cup dark agave suryp
- 1/4 cup heavy cream
- 1 1/2 teaspoons unsalted butter
- 1/8 tsp vanilla powder (optional)
- pinch salt
How to make it
- Place everything into a heavy saucepan and bring to a boil
- Cook stirring constantly, lifting pan off heat if it gets too hot/bubbles up too much
- 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)
- 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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