Description
This section of the recipe includes everything you need to make the red chili caramel, along with helpful notes to ensure it turns out perfectly every time!
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1–2 tsp crushed red chili flakes (adjust to taste)
Instructions
- Prepare Ingredients: Measure out all ingredients before starting the process to ensure smooth cooking.
- Melt the Sugar: In a heavy-bottomed saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves. Once dissolved, stop stirring and let the sugar mixture simmer and caramelize, turning into a rich amber color (about 5–10 minutes).
- Add Cream and Butter: Once the sugar reaches the desired amber color, carefully add the cream and butter. The mixture will bubble vigorously, so stir continuously until the butter is fully melted, and the mixture is smooth.
- Incorporate Chili Flakes: Add the crushed red chili flakes to the caramel. Stir them into the sauce, adjusting the amount based on your preferred heat level.
- Finish with Vanilla and Salt: Remove the saucepan from the heat and stir in the vanilla extract and sea salt. These ingredients enhance both the sweetness and the spiciness of the caramel.
- Cool and Store: Allow the caramel to cool slightly before transferring it to a jar. It can be stored in the refrigerator for up to two weeks. Reheat gently when ready to use.
Notes
- Adjusting Heat: The spice level of the caramel can be adjusted to your taste. Start with 1 teaspoon of chili flakes for mild heat and increase as desired. For a smoky twist, use chipotle chili flakes instead.
- Serving Ideas: This red chili caramel is versatile and can be used to drizzle over ice cream, as a glaze for bacon or roasted meats, or even as a topping for popcorn.
- Texture Tips: If the caramel hardens too much upon cooling, simply reheat it with a splash of heavy cream or water to loosen the consistency.
- Burnt Sugar: Be cautious when caramelizing sugar. It can burn quickly once it reaches the amber stage. If it burns, you’ll need to start over, as burnt sugar cannot be saved.
- Storage: Red chili caramel can be stored in an airtight container in the refrigerator for up to two weeks. Reheat on low heat for use as a drizzle.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Desserts, Sauces
- Cuisine: Modern American
Nutrition
- Calories: 150 kcal
- Sugar: 17g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 0.1g
- Protein: 0.5g
- Cholesterol: 25mg
Keywords: Red Chili Caramel Recipe