Words could not possible describe how absolutely amazingly delicious this recipe is... Now I have to admit, the original caramel recipe was courtesy of Simplygluten-free.com; only minor adaptations were made due to what I had available in my house the day I was craving this.
I should also point out that I am ALWAYS craving sea-salt caramel items.
I am not going to pretend that because this is made with agave instead of refined sugar it has suddenly become a health food; but doesn't it just make you feel a smidge better?
So here it is...
Agave
Sea-Salt Caramel
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| For sake of honesty, this is a stock picture, I can't seem to track mine down, but this is how the recipe looks when done, in the same type of jar I used :) |
GF, CoF, SF, NF (Contains dairy/casein)
1 cup organic raw blue agave
1 cup light agave
1 cup heavy cream
½ cup cold unsalted butter, cut into chunks
2 teaspoons sea salt
"Combine the agave and cream in a
large saucepan and bring to a
boil. Let boil for 5 minutes, stirring occasionally. Remove from the heat and
whisk in the butter, one tablespoon at a time. Transfer to a bowl or jar and
let cool completely. "
I'm going to say... it took me a little over 5 minutes to get the consistency I wanted AND when they say occasionally, it does not mean you should walk away from the pan. It needs to be stirred, maybe just slightly more than occasionally?
I served it over ice cream and stored the remainder in a mason jar in the fridge. It has dairy, so I would not keep it for too long unless you want go through proper canning, but we did use it up to a week later with no food poisoning, fun.
If you try this out, let me know what you think!
Naturally,
Raych
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