|Nutritional Guidelines (per serving)|
If you think you're not that big a fan of caramel sauce but have only ever tasted the ones marked ice cream toppings that come in a jar from the grocery store, you might be in for quite a surprise. Those jarred sauces are very sweet and often not very interesting. Sometimes they work fine, especially when poured on top of an old fashioned ice cream sundae, like the kind found in one of those great road side places. Mixed in with the hot fudge sauce, nuts, whipped cream and cherry, the jar caramel sauce adds a nice layer of flavor. But without all the company, it goes back to being just sugar.
If that's all you've ever tasted though, you might be in no big hurry to start dealing with making your own. But, you should! Homemade caramel has a clean, well balanced flavor that's tempting enough to want to eat off a spoon. And, better still, that lends itself to all kinds of interesting additional flavors.
Adding sea salt to your homemade caramel is a given but you can customize it with lots of other tastes. Peanut butter is a perfect addition and where peanut butter goes, tahini can surely follow. Anything that works well with nut butters is perfect for tahini which is basically a sesame seed butter.
Tahini is already amazing in baked goods and in ice cream so adding it to a caramel sauce wasn't much of a stretch. And the result is not just delicious tahini flavored caramel but more like liquid halva. It's rich, creamy, golden liquid candy that you will quickly want to pour on everything. Of course it's great as a topping for ice cream but it also goes really well with your favorite chocolate cake!
- 1 cup sugar
- 1 1/4 cups heavy cream, at room temperature or slightly warmed up
- 1 tablespoon unsalted butter
- 3 tablespoons tahini (sesame paste)
- Sea salt to taste
Add the sugar to a heavy bottom pot and heat on low until it melts and starts to brown. Try to resist stirring it as this will make it more likely to form lumps. Do not leave it unattended because it can burn quickly.
Once the sugar is bubbling and a very light golden brown, pour in the heavy cream. Note that the mixture will bubble up. Begin stirring it until the cream is fully incorporated and then stir in the butter. You may find that the mixture has hard lumps. Just continue stirring, on low, until they melt and you have a smooth sauce.
Stir in the tahini (sesame paste) and season with sea salt to taste. Allow the mixture to cool and then store in a lidded jar in the refrigerator for up to a week.