Carrot Caramel

Ingredients

• 140 g granulated sugar
• 160 ml heavy cream
• 180 ml carrot juice
• 1 tsp kosher salt
• 30 g unsalted butter (room temperature)
• 1 tsp edible gold dust (optional)

Steps

1. 1

   Cover the bottom of a heavy-bottomed pot with the granulated sugar.

2. 2

   Add the heavy cream and carrot juice to the pot.

3. 3

   Heat the mixture over medium-high heat. Leave it untouched and do not stir.

4. 4

   Allow the mixture to bubble up. It will eventually start to thicken, look more syrupy, and the bubbles will slow down. This process should take about 10-15 minutes.

5. 5

   Test for readiness by putting a small blob of caramel on a cold plate and dragging a line through it with your finger or a spoon. If the line doesn’t fill back in quickly, the caramel is ready.

6. 6

   Remove the pot from the heat.

7. 7

   Stir in the kosher salt, room temperature butter, and edible gold dust (if using) until well combined.

Notes

Store the caramel in the fridge. It will firm up when cold, but you can gently warm it up again to reach a drizzling consistency.

Nutrition per serving

• dessert
• sauce
• caramel
• vegetarian
• gluten-free
• topping
• fall