Slow-Toasted Cream Caramel
A deeper take on our Homestead caramel classic. Heavy cream is gently simmered until lightly toasted, developing subtle butterscotch warmth and a rich, silky finish.
FORAGE BAKER'S NOTES
The deeper the amber color, the more toasted the flavor becomes—but stop before the caramel begins to smell bitter. Warm cream helps prevent the caramel from seizing when added. For additional depth, brown the butter before incorporating it into the caramel.
Sweeteners Matter Too. Homestead Sweetener caramelizes beautifully but requires steady heat and careful attention.
- Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
- Granulated Sugar: 200g per cup
- Substitutions may affect caramelization, color, and final texture.
INGREDIENTS
¾ cup Homestead Sweetener
3 tablespoons water
3 tablespoons unsalted butter, room temperature
½ cup heavy cream, gently warmed
¼ teaspoon fine sea salt
Optional: ½ teaspoon vanilla extract
INSTRUCTIONS
- In a light-colored saucepan over medium heat, combine the Homestead Sweetener and water.
- Allow the sweetener to dissolve and begin bubbling.
- Do not stir. Gently swirl the pan as needed.
- Cook for 6–10 minutes, until the mixture turns a deep amber color.
- Watch carefully. You want toasted, not burnt.
- Remove from the heat and whisk in the butter.
- The mixture will bubble vigorously.
- Slowly stream in the warm cream while whisking continuously.
- If needed, return the caramel to low heat for 1–2 minutes to fully smooth.
- Stir in the sea salt and vanilla extract, if using.
- Allow the caramel to cool slightly before serving.
- The sauce will continue to thicken as it rests.
FROM THE FORAGE KITCHEN
Made with Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
