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.
Servings: 1
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.