Thursday, December 20, 2012

Sorghum Caramel Sauce

Sorghum Caramel Sauce

I know, enough with the sorghum already, right? But when I posted about the sorghum caramels on Facebook, my friend J asked if she could thin the recipe down to use it as a caramel sauce on ice cream.

I suppose you could. But hey, when have I ever turned down an opportunity to work with sugar and butter and cream? So here it is J, a sorghum caramel sauce for you! I thought I had one in a book I just got, but nope. So I whipped one up for you:


1 Cup white Sugar
1/2 Cup sorghum
3 Tablespoons unsalted butter
2 Pinches of good quality sea salt*
1/3 Cup heavy cream

Things you can whisk in at the end:
1 tsp vanilla or
2 tsp. bourbon or
Some other thing of that nature.


Place the sugar, sorghum, and butter in a large, heavy saucepan under a medium high heat. Stir constantly as butter and sugar melt. Let mixture bubble in pan for a couple of minutes or so, getting nice and frothy and bubbly, stirring regularly. Turn the heat down to medium lowish, and slowly whisk in the cream. The caramel sauce will be, as they say, to die for. Serve over goat milk ice cream, or whatever else your heart desires, storing it in the fridge. If it hardens up, warm the jar in a bowl of warm water to thin it out before serving.

* I love the Fleur de Sel from Le Tresor at The Saltworks, just lovely stuff.

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