27 Jul Infused Caramel Sauce
One of our critically acclaimed infused cupcake flavors is our chocolate peanut butter caramel which takes its inspiration from Snickers candy bar. Based on reviews, we credit much of its popularity to the delicious, home made dark caramel sauce that is drizzled over the decadent delight. After all, who doesn’t love caramel, with its complex flavor profile including sweet, salty, toasted butter, and cream. In fact, this sauce can take other foods and drinks to the NEXT LEVEL. Try it in your coffee and share your thoughts in the comments below.
Dosing:
Using two tablespoons of Next Level’s full strength Infused Coconut Oil will result in caramel that is 10 mg per teaspoon (9.37 mg).
Chef's Note:
Once the sugar mixture is fully melted, you can add the butter. The longer you wait before adding the butter, the darker and more robust the flavor of the caramel. However, waiting too long will result in a burnt flavor.
Please be cautious when adding the butter and cream as the mixtures are very hot and adding the room temperature or cold ingredients will result in foaming. To avoid the issue of an overflow, please use a larger size pan per the instructions.
The caramel sauce is very hot so please use pot holders when pouring it into a jar. If pouring it into plastic, please allow the mixture to cool considerable or the plastic will melt.
This recipe is a simple base that is easy to enhance. For salted caramel, simply add 1 teaspoon salt after removing the caramel mixture from the heat.
Also, subtle flavor profiles can be added with the addition of 1 teaspoon vanilla extract, an alcohol such as bourbon, or a liqueur.
Cannabis Note:
If you are lucky enough to find it, definitely use Cream Caramel for this sauce as the terpenes pair absolutely perfectly! Other great options are Sexxpot and Gorrilla Biscuit due to their coffee flavors and Super Jack for its butter and spice.
INGREDIENTS
- 1 cup sugar
- 4 tablespoons unsalted butter
- 2 tablespoons Next Level Infused Coconut Oil
- ½ cup heavy whipping cream
DIRECTIONS
Before beginning this recipe, gather all the necessary ingredients. This recipe moves quickly and delays in removing the wrapper from butter or measuring heavy whipping cream will yield undesirable results.
In a 3 quart heavy bottomed sauce on medium, heat sugar. Once it begins to melt, which should only take a few moments, firmly whisk the mixture. The sugar will condense into clumps once it starts to melt especially near the edges of the pan.
Slightly lower the temperature to keep the sugar from scorching. Do not stop whisking until all the sugar has fully melted into a dark amber liquid.
Once this happens, add the butter and whisk.
Continue whisking until the butter is melted and fully incorporated into the mixture.
After incorporating the butter remove the pan from the heat, count to 3, and slowly pour in the cream whisking continuously.
Once the caramel is smooth, let the pan cool before storing in a glass jar or condiment squeeze bottle.
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