Salted Caramel sauce is one of my favorite sauces. Today, I am sharing this classic caramel sauce made with jaggery. Yes, this caramel sauce is made without sugar and tastes yummm. You can use this sauce to make fudge, on your ice-cream, in your coffee, and many more ways.
Can we make caramel sauce without sugar?
Yes yes and yes…..This caramel sauce is made 100% with jaggery. No sugar is added. This jaggery sauce’s taste will slightly differ slightly from classic caramel sauce. In fact, I have used this jaggery caramel in this icecream recipe.
Can we store this caramel sauce?
Yes, You can store this caramel sauce. This caramel sauce can stay fresh at room temperature for 2 days only. After that, you can store this sauce in a refrigerator. This sauce can stay fresh for 10 to 15 days when refrigerated. I won’t recommend storing this sauce for more than that. Always store in an airtight container. Remember, This caramel sauce has a shorter shelf life than classic sugar caramel sauce.
How to avoid the bitter taste of caramel sauce?
The main cause of the slight bitterness in the caramel sauce is, over-caramelization. Maintaining Jaggery temperature is really important. This is the reason, I used 1 tablespoon water here. Water helps jaggery to maintain the temperature of it and helps to avoid jaggery burning and over-caramelization.
Watch recipe video
Ingredients
Jaggery – As I have said, This recipe is made with jaggery.
full fat milk ( or heavy cream) – You can even try this recipe with full fat milk. However, I personally recommend using heavy cream.
water – Tablespoon of water is required to maintain the temperature of jaggery.
unsalted or salted butter – You can either use salted or unsalted butter in this recipe. In case of using salted butter, Adjust the amount of sauce accordingly.
Salt to taste – I used sea salt here. You can use regular salt too.
How to make jaggery caramel sauce?
Transfer jaggery into a sauce pan. Make sure to use heavy bottom pan here else jaggery will burn quickly.
Keep the flame medium. Always use medium flame/ temperature to make caramel sauce. Do not use high flame to make sauce as jaggery will burn quickly.
Stir jaggery constantly and add water.
Make sure you are stirring the mixture constantly.
Jaggery will eventually melt and will start bubbling.
Once jaggery is completely melted, you will notice bubbles are bigger and foaming slowly. turn off the flame and add butter and mix it well. put the pan again on the flame.
Once the butter is completely melted and mixed, slowly add milk/cream. Caramel will bubble rapidly again.
Mix cream and simmer the sauce for 30 seconds on medium flame.
Turn off the flame and remove the pan. Keep stirring the mixture for 1 minute or 2.
Add salt to your taste. Your sauce is ready. once it is cooled completely, transfer in a jar.
More how-tos on the blog,
- Buttermilk substitute for baking
- Homemade taco shells
- Easy spring roll sheets
- cook chickpeas in instant pot (from scratch)
- no yeast pizza dough
Salted Jaggery Caramel Sauce
Ingredients
- ½ cup Jaggery
- ¼ cup heavy cream, 35% cream
- 1 tablespoon water
- ¼ cup butter, salted or unsalted
- salt to taste
Instructions
- Transfer jaggery into a sauce pan. Make sure to use heavy bottom pan here else jaggery will burn quickly.½ cup Jaggery
- Keep the flame medium. Always use medium flame/ temperature to make caramel sauce. Do not use high flame to make sauce as jaggery will burn quickly.
- Stir jaggery constantly and add water. -make sure you are stirring the mixture constantly.1 tablespoon water
- Jaggery will eventually melt and will start bubbling.
- Once jaggery is completely melted, you will notice bubbles are bigger and foaming slowly. turn off the flame and add butter and mix it well. put the pan again on the flame.¼ cup butter
- Once the butter is completely melted and mixed, slowly add milk/cream. Caramel will bubble rapidly again.¼ cup heavy cream
- Mix cream and simmer the sauce for 30 seconds on medium flame.
- Turn off the flame and remove the pan. Keep stirring the mixture for 1 minute or 2.
- Add salt to your taste. Your sauce is ready. once it is cooled completely, transfer in a jar.salt to taste
Notes
- The shelf life of this caramel sauce is less compared to classic caramel sauce.
Gosh, Priya, this looks amazing!I would love to have a jar of that.
Thank you so much 🙂
Yum! This looks so delicious and tasty!
THank you 🙂
Love salted caramel, and this sauce is so nice. Easy to make, too — winner! 🙂
Thank you John 🙂
MMMMM… now this sounds like something we need to try.
Thank you 🙂 I am sure you will love it…
Priya,
This is such a fabulous idea to use jaggery. Your caramel sauce looks amazing.
Thank you so much 🙂
Wow, Intresting recipe Priya. Would love to give it a try.
Thank you so much 🙂
Priya,
Interesting you state this sauce is made without sugar, yet jaggery is made from sugar cane and is simply a non-centrifuged sugar.
Don’t get me wrong – I use jaggery frequently, but it is still sugar
Best caramel recipe ever made