I came across this recipe for Brooke’s Five Minute Caramel Sauce on the main THM facebook group yesterday morning and almost ran to my kitchen to make a 1/4 batch of this sauce. I’m so glad it took even less than 5 minutes to throw together that small batch and start eating it out of the bowl because I’m pretty sure I was forgetting to breathe I was so excited.
I am delighted to tell you that it was all that was promised and I really like it better than some of the more labor intensive versions that I’ve tried! The short cooking time keeps the heat from bringing out the crispy texture that these sweeteners can get when they are exposed to heat longer term. The sauce is delicious and the ability to go into the kitchen a make a single serve batch was just too much for me to resist, so I immediately contacted Brooke the blogger over at Busy Trying Skinny to tell her I was in love with her sauce.
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This nice New Zealand lady offered to let me put the sauce on my blog before I even got a chance to ask and after talking to her I feel convinced that she is going to do a great job posting even more on plan THM Friendly dishes for our delight in the future. She has a vision for creating and sharing recipes using ingredients that are easier to get overseas, a problem that American bloggers just don’t have to consider so her blog is definitely going to be a great service.
I wanted to put it on my blog to link over to it as I add recipes that caramel compliments so well and that I have been longing to post ever since I started this blog. So I’m off to write up these recipes and please be sure and check out Brooke’s new blog when you get a chance.
Brooke's Five Minute Caramel Sauce
- 1/4 cup of butter salted or unsalted
- 1/4 cup of powdered gentle sweet (or equivalent)
- 1/2 tsp of blackstrap molasses
- 1/2 cup of heavy cream
- 1/2 tsp vanilla
- Salt to taste
- Melt your butter in a microwave-safe bowl or jug.
- Add in the sweetener, molasses, and cream. Stir well.
- Microwave on high for 2 mins.
- Stir and microwave on high for another 2 mins. It will be bubbly and be a caramel colour.
- Stir in the vanilla and salt.
As it cools it will thicken.
Brooke's Note * If you plan to use it straight away, you are done. I have found, though, if I plan to keep it in the fridge and use it later, it needs some xanthan gum to stop it from separating. After step 6 sprinkle about 1/4 tsp of XG from a salt shaker and whisk the sauce like crazy until it is dissolved. This will stop it from separating later in the fridge. When you are ready to use it just warm it for 10 seconds in the microwave to reach a pourable consistency.
Teresia's Note* Although absolutely delicious everytime, mine kept coming out more like a caramel syrup than a thick sauce. So I sprinkled about 1/3 teaspoon xanthan gum in with the butter and cream BEFORE cooking and perfection was achieved for my thickness preference!