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–+ servings
homemade caramel sauce with bone broth on a spoon over a glass jar on a white marble counter.

Homemade Caramel Sauce with Bone Broth

Mimi Council
Caramel Sauce with Bone Broth is a smooth, glossy caramel made from scratch using bone broth in place of heavy cream. This simple swap creates a rich, balanced caramel with subtle depth and less heaviness, perfect for drizzling over desserts, stirring into coffee, or serving as a dipping sauce.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert, Ingredient
Cuisine American
Makes 6 ounces
Calories 180 kcal

Equipment

  • Digital Food Scale
  • 3-Quart Pot
  • High Heat Spatula

Ingredients
  

Instructions
 

  • Add the sugar to a 3-quart saucepan. Put over low/medium heat. Depending on your stove you may need to be lower or higher as you want the heat hot enough to melt and caramelize sugar, but low enough not to burn.
  • The sugar will begin to melt and you'll see sugar crystals and chunks forming first. The it will melt completely. Melt the sugar completely until there are no chunks.
  • Add in the butter and stir to combine completely, be careful because steam will rise up. Be sure to stir consistently to prevent burning.
  • Once the butter is melted completely, add in the bone broth. Add a little at a time, as steam will rise up. Continue slowly adding the bone broth until it’s completely combined. Remove the caramel from the heat.
  • Transfer to a glass jar and refrigerate for overnight. The caramel will lighten in color and thicken as it cools.
  • Store in a glass container in the fridge for up to 2 weeks.

Video

Notes

Tips
  • Always use a scale for the best results, especially when making a true caramel like this where the ratios really matter. 
  • Make sure to use a sweet cream butter, stay way from European style butter or high butterfat butters to prevent caramel from burning. 
  • Use a high heat spatula to prevent your spatula from warping, burning, or even melting a piece off into the caramel (yep, it’s happened to me). If you don't have a high heat spatula, use a whisk.
  • Depending on your range, you may want to be on a low heat or medium heat. The trick with caramel is you want the heat to be high enough to melt and caramelize the sugar, but low enough so it doesn't burn. This temperature can vary, depending on how powerful your range is. I have a gas range, so I cook more towards low, but at my bakery where we had electric, I always made this on medium. 
  • If you want a salted caramel, add a little sea salt to your liking and stir it up before refrigerating. 
  • The caramel sauce will lighten in color and thicken as it cools. So, I like to let it chill in the fridge overnight before using it. 
  • Store in a glass jar in the fridge for up to 2 weeks.

Nutrition

Calories: 180kcalCarbohydrates: 28gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 69mgPotassium: 3mgSugar: 28gVitamin A: 237IUCalcium: 3mgIron: 0.02mg
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