Description
Mind blowing salted caramel sauce kissed with a touch of soy sauce. This umami rich soy sauce caramel is perfect over desserts and can be added to savory dishes too!
Ingredients
Units
Scale
Homemade Version
- 1/2 cup granulated cane sugar (100g)
- 3 tbsp butter (40g)*
- 1/4 cup heavy cream (60ml)*
- 4 tsp water (20ml)
- 1 1/2 – 2 tbsp soy sauce (30ml)
Quick Version:
- 3/4 cup caramel sauce (180 g)
- 2 tbsp soy sauce (30g)
Instructions
Homemade Version
- Add cane sugar and water to a high wall saucepan. Turn on the heat over medium. DO NOT STIR, wait until it becomes auburn in colour.
- Remove from heat and then whisk in the butter. Slowly drizzle in the cream and whisk until melted and combined. Be careful as you add it in as it will vigorously start to bubble.
- If you have any clumps of sugar, place back onto the stove over low heat and allow for it to melt.
- Remove from heat, and stir in the soy sauce. Taste and adjust. Note that the soy flavour will come out more as it cools.
- Pour into a glass storing container and cool. The caramel will thicken as it cools.
Quick Version:
- If caramel sauce is thick, microwave it for 10-15 seconds until stir-able. Add in the soy sauce and whisk until well combined. Serve and enjoy!
Notes
- *to make it non dairy, I used non-dairy butter and soy cream. Coconut cream also works well.
- recipe posted on July 16, 2020, updated on December 8th, 2020
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: sauces
- Method: stove top
- Cuisine: vegan, gluten free, japanese
Nutrition
- Serving Size: 1 tbsp
- Calories: 36
- Sugar: 6.1g
- Sodium: 99mg
- Fat: 1.2g
- Saturated Fat: 1.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 6.2g
- Fiber: 0
- Protein: 0.2g
- Cholesterol: 0