Fennel Caramel Sauce

Background.jpg

Makes 1 cup

Buttery and rich, this caramel sauce is taken to the next level with the woodsy, licorice flavors of freshly ground fennel seeds. Sub in ground cardamom for a spiced floral flavor. We recommend toasting and grinding whole spices for the brightest, freshest flavor. While brown sugar can be used as a sweetener, we recommend seeking out jaggery - a natural, unprocessed sugar that is sweet and subtly smoky. Pair this caramel sauce with our Turkish Coffee, Sweet Milk, Sea Salt Vanilla, and Fig on Fig ice cream for the most delightful treat.

Ingredients:

  • 1/2 cup butter

  • 1/2 cup heavy cream

  • 1/2 cup jaggery (powdered or solid - substitution: brown sugar)

  • 1/2 tsp salt

  • 1/2 tsp - 1 tsp. ground fennel seeds, to taste (see note) 

Place butter, heavy cream, jaggery (or sugar) and salt in a small saucepan over medium heat until it begins to boil. Turn down the heat and let it simmer 5-7 min until it thickens and becomes golden brown. Take it off the heat, stir in the ground fennel seeds and let it cool for 10 minutes. Spoon it over ice cream or store it in an airtight container in the fridge for up to a week.

Note: You can find pre-ground fennel seeds at an Indian grocery store or online. But you can also make it on your own: in a small saucepan over low heat, toast 1 tbsp. fennel seeds for 3-4 minutes until fragrant. Let them cool and grind them in a coffee grinder.

Guest User