This is a quick, easy to make caramel that includes the infusion of saffron flavor. It tastes delicious drizzled on ice cream, used as a filling for chocolate or with my cardamom apple tarts.
Note, the longer this sits, the more the flavor of saffron is pronounced. It is important to let the saffron bloom before adding it to the melted sugar mixture.
Saffron Caramel Sauce
Adding saffron to caramel gives a new twist to caramel! This is a quick, easy to make caramel that includes the infusion of saffron flavor. It tastes delicious drizzled on ice cream, used as a filling for chocolate or with my cardamom apple tarts.
Ingredients
- 4 generous pinches of saffron ground
- 1/8 cup warm milk
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/4 tsp salt
Instructions
Step 1
- Add saffron to warm milk, mix and set aside to bloom five minutes.
Step 2
- Add water, sugar and salt to a pan on the stove. Stir for 5 minutes on medium heat. Increase heat to medium-high and cook until deeply golden, about 5 minutes.
Step 3
- Once caramel is a deeply golden, turn off heat and immediately stir in saffron milk, cream, and butter. Keep stirring to combine.
Step 4
- Add an additional pinch of saffron strands and stir in (optional).
Step 5
- Let cool. It will thicken as it cools.
Tried this recipe?Let us know how it was!
How long would this sauce last in the refrigerator?
2-3 weeks in fridge. It’ll get a little harder in the cold so just remember to bring it to room temperature.
At what point do you add the saffron milk to the caramel? It says to set aside and let it bloom, but never when to add it. I’m going to do it at Step 3. 🤞
Hi Derek – yes, thank you for the catch. Step 3 is when I added it.