Before you get doubtful, the ‘burnt butter’ here is not really ‘burnt’-butter. The butter here is heated on a low flame till it gets a brown tint and gives out a nutty rich aroma. If you are familiar with making ‘desi-ghee’ at home, you would find the process [and result] to be quite similar.
The nutty burnt butter is then mixed with a rich brown sugar caramel and some cream to finish up. A hint of salt gives that ‘kick’ and balances it out beautifully.
An absolutely delicious sauce that can be used in many different ways-
– It can be used as a filling in cookies and bars.
– You can pour it over a scoop of ice cream and make it dripping delicious.
– Simple tea cakes can turn into something exotic when topped with this yummy sauce.
– You can use it in tarts.
-It tastes good as it is too. [In case you are on a diet, do take care- This one can be very addictive!]
I am going to use the thickened sauce as a filling in cookies. What is your plan?
Burnt Butter Caramel Sauce
A lip smacking burnt butter caramel sauce!
Burnt Butter/ Brown butter Preparation
Take the butter in a thick bottomed pan and place over low heat.
The mixture would have a white frothy layer on top.
The melted butter would slowly start to darken from golden yellow to a light shade of brown. [the frothy layer will start to disappear]
Use a wooden spatula to continuously stir the melted butter and continue to cook until brown specks start to appear.
Remove from heat and transfer into a heat-proof bowl.
Allow to cool before refrigerating for about half an hour. [Use solidified brown butter for this recipe]
In a clean thick bottomed deep pan heat the sugar over a low flame.
Once the sugar starts to melt swirl the pan gently. [It is better not to stir in order to avoid the sugar from clumping]
The melted sugar would be bubbly/ frothy to begin with and soon turn into a clear amber liquid or caramel. It is very important to keep an eye on your caramel because it can easily get burnt and turn bitter if over heated. A candy thermometer would read a temperature of 350 degrees Fahrenheit when the sugar syrup reaches the caramel stage.
Remove from heat and add the solidified burnt butter. Stir well with a wooden spatula until the butter melts completely. [ The butter and sugar might look separated but don't worry we are soon going to bring it all together]
Add the cream and stir vigorously. The mixture might look a bit of a mess to begin with but would soon turn into the smooth 'burnt butter caramel sauce'.
Stir in the salt to bring that extra zing !
Allow to cool for 10-15 minutes before transferring it into a clean and dry glass jar.
Once completely cooled, you may store it refrigerated for up to two weeks.
You may need to warm it or allow it to come down to room temperature before using.
- Using regular white sugar makes it easier to see the changes in sugar syrup and recognize the caramel stage. If you are caramelizing sugar for the first time using white sugar would be a great idea. Turn of the heat once the sugar syrup turns into an amber coloured liquid.
- Brown sugar tends to burn more quickly. Thus care needs to be taken to not over heat the caramel.
- Caramel is super super hot. Please be very careful while working with it, specially while adding in the butter and cream. The mixture would splutter/ bubble. Using a deep pan is advised for the same reason.
- If you aren't fond of salted caramel, you may skip the salt. I personally think adding it helps to balance the sweetness.
- The sauce tends to thicken as it cools down and might become firm when refrigerated. Warming it or bringing it down to room temperature will bring it back to its previous consistency.