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A delicious twist on the classic pan caramel sauce. This quick + easy caramel sauce has a hint of smoky, salty Bourbon Smoked Bluegrass Soy Sauce and it is the perfect flavor balance! Serve with vanilla ice cream and top with a handful of peanut brittle for a crunch to this delicious treat!
Try this sauce with the with our handcrafted soy sauces or with our Bourbon Smoked Sugar and Bourbon Smoked Sea Salt–– Recipe here: Smoked Sea Salt Caramel Sauce!
Smoked Soy Caramel Sauce
A delicious twist on a classic. This quick + easy caramel sauce has a hint of smokey salty Bourbon Smoked Bluegrass Soy Sauce and it is divine!
- 1 cup granulated sugar
- 7 tbsp butter (cubed)
- 1/2 cup heavy cream
- 2 tbsp Bourbon Smoked Soy Sauce
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Place a medium saucepan pan over medium heat and add the sugar.
(this is best done in a light colored pan so you can easily see the color change)
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Once sugar starts melting around the edges, gently bring the melted sugar to the middle of the pan with a wooden spoon or heatproof silicone spatula.
Avoid over stirring, as the sugar may begin to clump. If this happens, just let the clumps melt slowly.
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Once all the sugar has melted, stir and cook until it turns a dark, copper color.
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Add the butter and mix well.
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When combined, remove from heat. Carefully pour the cream into the pan and whisk well to combine.
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Cool caramel for 5-10 minutes.
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Add the smoked soy, starting with 1 tablespoon at a time.
Taste and add more soy to your taste.
We recommend the full 2 tablespoons for that sweet and salty contrast. Great with vanilla ice cream or any favorite dessert.
Smoked Soy Caramel Sauce
Makes about 1 1/3 cups
1 cup sugar
7 tablespoons butter, cubed
½ cup heavy cream
2 tablespoons Bourbon Smoked Soy Sauce (or to taste)
Method
1. Place a medium saucepan pan over medium heat and add the sugar. Once sugar
starts melting around the edges, gently bring the melted sugar to the middle of the
pan with a wooden spoon or heatproof silicone spatula. Avoid over stirring, as the
sugar may begin to clump. If this happens, just let the clumps melt slowly. Once all
the sugar has melted, stir and cook until it turns a dark, copper color (this is best
done in a light colored pan so you can easily see the color change).
2. Add the butter and mix well. When combined, remove from heat. Carefully pour
the cream into the pan and whisk well to combine. Cool caramel for 5-10 minutes.
3. Add the smoked soy, maybe starting with 1 tablespoon first. Taste and add more
soy to your taste. We recommend the full 2 tablespoons for that sweet and salty
contrast. Great with vanilla ice cream or any favorite dessert.