Homestead Caramel Sauce
- Feb 17
- 1 min read
Updated: Apr 4
Silky, buttery, and deeply golden, this caramel cooks down to a smooth, balanced finish. Rich without being heavy, it thickens as it cools and pours beautifully warm.
Forage Baker's Notes
The longer it simmers, the thicker it will become.
If the caramel separates, remove from heat, let cool briefly, then return to low heat and whisk in 1 tablespoon water until smooth.
Store refrigerated and rewarm gently before serving.
Yield
About 2 cups.
Ingredients
½ cup salted butter (112g)
1 cup Homestead Sweetener (180g)
1 cup cream or full-fat coconut milk (240g)
1 teaspoon molasses
1 teaspoon pure vanilla extract
Method
In a medium saucepan, melt the butter over medium heat.
Whisk in Homestead Sweetener, cream, and molasses until dissolved.
Bring to a steady simmer.
Cook uncovered for about 15 minutes, stirring occasionally.
Remove from heat and stir in vanilla.
Let cool; caramel will thicken as it rests.
From the Forage Table Made with our zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
