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This is salted caramel, the way it should be — no added refined sugar, no shortcuts. It’s rich and buttery, creamy with that deep, golden richness. I love that it tastes a little bitter, a little sweet, a perfect sauce for cookies, cakes or even coffee. You might have seen many different versions of making caramel going on social media, including cooking a whole can of condensed milk (gosh, that’s a whole lot of sugar!). I thought why not experiment with unrefined sugar and see how that turns out. The results were a pleasant surprise!
How to make salted caramel refined sugar-free?
Who doesn’t love caramel? I love caramel sweets, caramel sauce on cakes, caramel glazed chocolate and cookies. This sauce is perfect as a dripping sauce for apple cakes, thumbprint cookies or even over plain vanilla ice cream. It’s not overly sweet and it has a rich caramelised bitter salty taste profile.
Ever since I decided to eat more healthily, I tried to cut sugar from my diet as much as possible. These days I use more alternative sweeteners and unrefined sugar such as demerara unrefined cane sugar, stevia sweetener, monk fruit sweetener in most of my recipes. This salted caramel sauce is made of demerara unrefined cane sugar, it’s brown based and it does make the caramel taste a little more smokey and richer.
Ingredients to make salted caramel
There are only 4 ingredients in this recipe:
- Demerara unrefined cane sugar – use it as a substitute to normal white sugar.
- Whipping cream – take it out from the fridge and keep it at room temperature before you start to cook. It gives richness to the caramel sauce.
- Butter – Cut the chilled butter into cubes and keep it chilled until ready to use.
- Salt – Salt brings out the flavour in almost anything and everything.
How to store salted caramel?
After cooking, let it cool down completely, then transfer to an airtight container and chill in the fridge. I kept it for 3 months and it’s still good. Take note that it does solidify when chilled. You just have to warm it up a little in a microwave or oven to make it flowy again.
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Salted Caramel (Refined Sugar-Free)
Ingredients
- 100 g Demerara unrefined cane sugar
- 65 g unsalted butter, room temperature, cubed
- 60 ml whipping cream, room temperature
- 1 tsp fine salt
Instructions
- Cut 65 g unsalted butter into cubes. Chill in the fridge until ready to cook.
- Add 100 g Demerara unrefined cane sugar in a saucepan over medium-high heat and stir constantly with a wooden spoon. The cane sugar will gradually melt into an brown thick liquid. This takes about 5-6 minutes.
- Reduce heat to medium. Add cubed butter. It will bubble up when the butter is added. Immediately use a whisk to mix the butter with the sugar mixture until the butter melts fully and the mixture is well incorporated. This takes about 2-3 minutes.
- Add 60 ml whipping cream gradually while whisking constantly, until well incorporated.
- Once the mixture is well-mixed, add in 1 tsp fine salt.Let the mixture simmer for 30 seconds while stirring constantly, before removing it from the heat. Let it cool down before using it to drizzle over the cake.Note: you can do a taste test and add more salt if desired. The salted caramel will thicken when it cools down.
- Let it cool completely and store in an airtight container in the fridge.
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