au beurre salé

Salted Caramel Sauce

Ingredients :

  • 120 ml half-cream or démi-creme

  • 60 grams of SAGANÀ Coconut Sweetener ( original recipe requires 200g of refined sugar)

  • 90 grams unsalted butter

  • pinch of fleur de sel

Directions :

Heat SAGANÀ Coconut Sweetener in a medium saucepan over low-medium heat while constantly stirring with a wooden spoon.

Be careful not to burn. It melts fast.

Once melted, immediately add the butter until it also melts in 2-3 minutes. Constant stirring in low heat is necessary to keep the mixture from bubbling rapidly and overflowing.

Then very slowly pour in the half cream or démi-créme whilst stirring. Allow the mixture to boil for 30-45 seconds before stirring again.

Keep stirring for the next 10-12 minutes until the liquid is slightly thick.

Remove from heat and add a pinch of salt if you prefer the salty caramel version.

Set it aside. Once cool, pour into a jar and place in the fridge. It lasts up to 3 weeks!