Brown Butter Salted Caramel to Drizzle Over Ice Cream

Name: Brown Butter Salted Caramel to Drizzle Over Ice Cream
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 7
Cuisine: French
Ingredients: 1/2 cup butter (1 stick); 1 1/4 cups white sugar; 1/4 cup water; 1 cup all-purpose cream; pinch of salt

In France, brown butter is called beurre noisette, which literally translates to “hazelnut sauce.” It’s a common ingredient in savory food like pasta, roasted veggies, and fish. But sweet applications are plentiful, too: for example, it's what gives authentic financiers their next-level buttery taste. Since browning butter and adding salt to caramel are both French culinary innovations, it makes sense to put them together.

Bored with all the usual salted caramel recipes? Change it up by adding browned butter to the mix. It will give your sauce a deeper, more indulgent flavor with a butterscotch-like nuttiness. P.S. Make a big batch – you'll want it on everything!

25 min.
7 People
Easy
Budget

Ingredients

1/2 cup butter (1 stick)
1 1/4 cups white sugar
1/4 cup water
1 cup all-purpose cream
pinch of salt

Cooking Method

Melt butter in a small saucepan over medium flame. Continue stirring until frothy and brown bits form on the side and at the bottom. Once it starts to smell nutty, remove from heat and transfer to a bowl. Set aside to cool.
Combine sugar and water in another saucepan. Cook over medium flame until the sugar is melted. Wait until the color turns to amber before stirring. Reduce heat to low, stirring gently.
Add cooled browned butter to the melted sugar mixture. Mix well.
With a whisk ready, carefully pour in cream. Whisk fast to blend and thicken. Remove from heat. Stir in salt until dissolved. Let cool.
Drizzle over scoops of Selecta Super Thick Vanilla Ice Cream.

This brown butter caramel sauce is the perfect match for creamy vanilla ice cream. You can also have it over pancakes or waffles in place of maple syrup for an extra indulgent breakfast. Add it to your coffee and flex your at-home barista skills – it'll surely be better than any café version. For storage, keep the sauce in an airtight jar or squeeze bottle. If handled properly, a batch should last for 2-4 weeks in the fridge. Plenty of time to enjoy every drop!