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Homemade Caramel made with Agave




It all started at lunch. We were finishing up at one of our favorite little sandwich shops. I spied some Salted Caramel Brownies in the dessert case as I was getting a refill on my tea, so I ordered one. I shared it with my kids, gave them three bites each, and I ate the rest. But I guess they didn't see me eat the rest and when they realized it was gone, it was not a pretty sight. So I suggested we make some at home. Then I realized I was not going to go buy a jar of caramel or some caramel candies, and then I wondered if I could make caramel with agave to avoid some white sugar.  Well it works and it's delicious!!

Homemade Caramel made with Agave

1 1/2 cups Agave (I used light)
1/2 cup Heavy Whipping Cream
3 Tbsp Butter
1/8 tsp Salt

Combine all ingredients in a heavy saucepan and heat on medium-high until it comes to a boil, stirring well. Reduce heat to medium so it still boils but isn't quite so violent, and cook for 10-12 minutes, stirring frequently. If you cook it for less time, it'll be more of a sauce and you can store it in a jar in the fridge. 

If you let it cook a few minutes longer, it'll get a little darker and thicker when it cools, to the consistency of caramel candy. You can pour it into a parchment-lined heatproof dish and let it cool completely, then cut into pieces. Yum!

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1 comment:

  1. Such a great idea! Except I wasn't sure how much longer I should let it cook past the 12 minute point..so I cooked it almost as long as a traditional caramel (~30 min) and now it's so hard I can barely cut it with a heated knife :( I'll try it again very soon though. Thanks for the recipe!

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