Slow-Toasted Cream Caramel
- Feb 17
- 2 min read
Updated: Apr 4
A deeper take on our Homestead caramel classic. Heavy cream is gently simmered until lightly toasted, developing subtle butterscotch warmth.
Forage Baker's Notes
The deeper the amber, the more toasted the flavor — but stop before it smells bitter.
Warm cream prevents the caramel from seizing.
For extra depth, brown the butter before adding.
Homestead Sweetener caramelizes beautifully but requires steady heat and attention.
Homestead Sweetener
Sweeteners vary just as much and can significantly affect the texture of baked goods. For best results, we recommend Homestead Sweetener or traditional sugar. While substitutions are possible, results may vary.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Ingredients
¾ cup Homestead Sweetener
3 tbsp water
3 tbsp unsalted butter, room temperature
½ cup heavy cream, gently warmed
¼ tsp fine sea salt
Optional: ½ tsp vanilla extract
Instructions
In a light-colored saucepan over medium heat, combine Homestead Sweetener and water. Allow the sweetener to dissolve and begin bubbling. Do not stir — gently swirl the pan as needed.
Cook 6–10 minutes until the mixture turns a deep amber. Watch carefully. You want toasted, not burnt.
Remove from heat and whisk in the butter. The mixture will bubble vigorously.
Slowly stream in the warm cream while whisking continuously. Return to low heat for 1–2 minutes if needed to smooth.
Stir in sea salt (and vanilla, if using). Allow to cool slightly. The sauce will thicken as it rests.
Storage
Refrigerate up to 2 weeks
Rewarm gently before serving
From the Forage Kitchen
Made with zero-sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
