If you are looking for a unique way to add depth and flavor to a dessert or drink, this is the recipe for you. This charred rosemary & sage salted caramel sauce is so much more than a traditional sweetener or sauce. With tones of herbs and smoke, this sauce will have you thinking it just spent the last decade in a Kentucky Bourbon Barrel.
We love adding this salted caramel to our chocolate desserts or bourbon cocktails! It allows us to put the love for sweets into even the most savory palates.
The two things that make this caramel sauce so great are the depth of flavor and the ease at which it can be made.
To make a traditional caramel sauce you quite literally caramelize sugar and then add some sort of dairy such as cream or butter to smooth it out and prevent it from becoming hard like candy. While the process seems easy enough, it can prove to be quite tricky for those not used to working with cooked sugar. Something as subtle as one errant drop of water can cause the whole mixture to crystalize and there is no coming back from that. Your sauce will become a sheet of crystalized sugar that will be very difficult to remove from your pot. The only thing worse than messing up a recipe is knowing that you now have a big mess to clean up as well.
To prevent the possibility of having the whole mixture crystallize, we liike to add corn syrup when caramelizing the sugars. The corn syrup acts as a buffer of sorts and breaks up the sugar molecules and prevents the possible chain reaction. Doing this, you can simply bring the sugar/corn syrup mixture to a boil and cook, stirring throughout, until the granules of sugar turn a light golden brown color. Using this method, even a novice cook can easily make a great caramel sauce.
What makes this salted caramel so unique is the added rosemary and sage. In order to give the caramel sauce a nice smokey flavor, we like to gently char the herbs, in this case rosemary & sage, with a torch until they become nice and fragrant. This is a similar technique as if you were burning them for incense. Then we submerge them into the cream, once heated, and allow the flavors to steep.
This process gives the cream a subtle smokey flavor where you can still taste the herbs. Right before you add the cream to the cooked sugar, you strain out the herbs using a fine mesh strainer and discard the remains. The flavor will stay in the cream and, as a result, will transfer to the finished sauce.
This recipe only calls for 6 ingredients and is quite fast to make! Here's what you need:
This rosemary and sage salted caramel is perfect for drinks and desserts such as a caramel cheesecake. We are so excited for you to try this one!
Cheers and eat well!
This charred rosemary & sage salted caramel sauce is so much more than a traditional sweetener or sauce. With tones of herbs and smoke, this sauce will have you thinking it just spent the last decade in a Kentucky Bourbon Barrel.
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