Salted Caramel Date & Ginger Sauce
¾ c Granulated White Sugar or Light Brown Sugar
½ c Heavy Cream
½ c Water
4 Tbsp Butter
2 Tbsp Preserved Stem Ginger Pieces, Chopped Finely
2 Tbsp Date Paste, Rounded (*See Pronto Pesto Blog for the Recipe)
½ t Ground Ginger
½ t Himalayan Salt (Taste to see if you need more Seasoning)
Pinch of Cayenne Peper
- Place the Sugar and Water on low heat and stir with a Wooden Spoon until the Sugar has completely dissolved (about 7-10 minutes).
- Add the Butter until melted and combined. Cook until a deep brown colour (about 5-8 more minutes).
- Remove from the stove and carefully add the cream (the mixture will bubble).
- Blend in the Ginger, Date Paste, Salt and Cayenne Pepper.
Cool, bottle and keep in the refrigerator for up to 1 week.