Brown Butter Salted Caramel Sauce

Are you guys addicted to brown butter yet? It is so easy and so delicious. It is simply butter that has been cooked for a few minutes to evaporate some of the water and also to caramelize the butter which gives it a nutty, toasted quality. You can use it in any recipe that calls for melted butter (either sweet or savoury) or you can drizzle it on your roasted veggies to bring them up a notch.

It is the brown butter in this recipe that cuts the sweetness and makes the flavours complex and rich like a really good caramel.

HOW TO MAKE BROWN BUTTER

Brown butter is fairly easy to make. Put your butter in a small saucepan and melt it over medium heat. Cook it for about 5 minutes, stirring the whole time. It should foam up around the sides and form little brown bits at the bottom. Use a stainless steel or other light coloured saucepan so you can see the brown spots. This is not the time for cast iron!

Once you have made your brown butter, add the sweetener(s), cream and molasses. I use salted butter in this recipe to get that salted caramel flavour but if all you have is unsalted butter, you can just add a little salt (1/2 teaspoon or so). Turn the heat down very low and simmer for 15 minutes or so until it thickens into an awesome gooey sticky caramel sauce. There should be a few small bubbles but do not let it boil.

This brown butter caramel sauce is delicious drizzled on cheesecake and ice cream and is also an awesome dip for some apple slices or strawberries. Enjoy!

Sugar-Free Sweeteners

My favourite natural sweetener is erythritol. I usually buy the powdered kind (Swerve) which is a bit pricy but really delicious. Some people say it has a peppermint like quality but I don’t really find that myself. (Some people also say that cilantro tastes like soap and I think they are crazy!)

Erythritol (while delicious) is great for most baked goods but it is not the best choice in this recipe as it crystallizes and makes the caramel sauce a bit grainy once it cools. However, I find that if you mix it with another sweetener then it is fine. You could skip the erythritol altogether and use straight monk fruit or xylitol (if your stomach can handle xylitol) but I prefer the taste of half erythritol and half monk fruit or xylitol.

BROWN BUTTER SALTED CARAMEL SAUCE: RECIPE TIPS AND VARIATIONS

• You can add 2 tbsp cocoa powder for a Brown Butter Chocolate Caramel Sauce, which is delicious.
• For Brown Butter Cinnamon Caramel Sauce, add 1 tsp ground cinnamon.
• For Brown Butter Coffee Caramel Sauce, add 1 tsp ground espresso beans.
• Instead of heavy cream, try using coconut milk. If you also use ghee instead of butter, you have a dairy-free Paleo Salted Caramel Sauce!

This Recipe Pairs Well With

Super Fudgy Double Chocolate Brownies

PLEASE COMMENT BELOW

Are you Team Chocolate or Team Caramel? The correct answer is: a big chocolate brownie topped with vanilla ice cream drizzled with Brown Butter Salted Caramel Sauce. It’s the best of both worlds! What is your favourite treat to drizzle caramel sauce on? Please comment below, I love hearing from you!

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Brown Butter Salted Caramel Sauce

Are you guys addicted to brown butter yet? It is so easy and so delicious with a nutty, toasted quality. It is the brown butter in this recipe that cuts the sweetness and makes the flavours complex and rich like a really good caramel.

Course Dessert

Cuisine American

Keyword brown butter, keto, low carb, salted caramel

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 16

Author Erin

Ingredients

• 1/4 cup salted butter
• 1/4 cup sugar or sweetener I use half erythritol and half xylitol
• 1/2 cup heavy cream
• 1 tsp molasses optional

Instructions

1. Melt the butter in small saucepan over medium heat. Let it simmer for 5 minutes or so until it foams around the sides and you can see brown bits on the bottom of the pan.

2. Add sweeteners, heavy cream and molasses (if using). 

3. Stir everything together until dissolved and then turn the heat down to very low (it's level 2 on my stove).
4. Let the mixture simmer gently for 15 minutes until it thickens to a good consistency.
5. Store in the fridge. (Note that it will harden in the fridge so you will need to warm it gently to use it. I just put it back in the saucepan and warm it over very low heat again until it loosens up.)

Recipe Notes

If you are using unsalted butter, you can add 1/2 tsp salt to get the salted caramel flavour.