Date Caramel Sauce

We wanted to make a caramel sauce that's as close to the traditional version as possible, but with no refined sugar, and this 4-ingredient Date Caramel Sauce is just that! We use a combination of puréed medjool dates and maple syrup for sweetness, and butter for rich flavor and a silky smooth consistency. This is absolutely delicious drizzled over ice cream or apple crisp, or as a dip for apple slices!

Wait, Dates Can Do That?

If your social media algorithm is anything like mine, you probably already know that dates are really having their moment in the spotlight. But besides smashing them into a bark or making a more nutritious version of a candy bar (see: Mounds Bar Dates!), my personal favorite use is turning them into a caramel.

The natural flavor of a date is already pretty caramel-forward, with a rich, deep sweetness with notes of honey, vanilla and toffee. Medjool dates, specifically, are particularly caramel-like and they're almost always our date of choice.

When we first started working on this recipe, we were planning to use coconut cream for richness like we do in our 4-ingredient Vegan Caramel Sauce recipe. But although I love that version when I need something dairy free, I realized that using butter makes this date version far more similar to the real deal.

In addition to butter, we also use maple syrup, which we found is necessary for a smooth, sauce-like consistency (as compared to all dates). With a splash of vanilla extract and a pinch of salt, it turns into a luscious, rich, smooth caramel!

"Does this caramel taste like dates?" Yes and no. The date flavor is there, so overall, this caramel is a little more fruity and complex than regular caramel, but it really works. So moral of the story: if you don't like dates to begin with, skip it. But if you do, you'll love this!

This recipe is easy to make, no food processor or special equipment required, and nobody would ever guess that it doesn't contain any processed sugar. (That said – dates and maple syrup still most definitely contain sugar! We love that they are natural sources and that's the win here, but keep in mind that this is not a "low sugar" recipe.)

Key Ingredients Needed for Date Caramel Sauce

• Dates (of course!): We use medjool for this and do not recommend swapping for another variety. Medjool dates are the softest, stickiest and most caramel-like date, so they're 100% the best option. Other varieties may alter the taste and/or texture significantly.
• Maple syrup: Make sure it's pure maple syrup! This is not the time for pancake syrup.
• Butter: We use salted because I like a salty caramel. If you want yours fully sweet, use unsalted. I haven't tested it, but this recipe should work perfectly fine with dairy free butter.
• Vanilla and salt: You can adjust both of these to your preferences. You can always add more salt at the end once you taste it. Personally, I like adding ¼-1/2 teaspoon of kosher salt.

How to Make Date Caramel Sauce

1. Pit and halve the dates, then add to a bowl and cover with hot water. Soak for about 15 minutes, then drain and repeat (cover with more hot water) for another 15 minutes, until the dates have noticeably softened. 

2. Drain again. At this point, the skin should easily peel off the dates. Peel off all of the skins and discard. (NOTE: If your dates were very dry and hard, you may have to soak for another 15-30 minutes before doing this.) 
3. Purée your dates. We tried this in a food processor, but unless you are puréeing a large volume (or have a very small food processor) it's very difficult to do. The easier method is to just transfer the dates to a plate or cutting board and use a fork to mash them. Make sure to mash them into a very smooth paste with no large chunks – this will take ~5 minutes to achieve. For a super smooth puree, you can also press the mashed dates through a sieve.

4. Place a spoon in your freezer (to test when the caramel is ready later on).
5. To a medium saucepan, add the butter and maple syrup over medium-high heat. Whisk well and bring to a simmer for about 2 minutes, whisking occasionally. Reduce heat slightly.

6. Add in the date paste, vanilla extract and salt (if using). Whisk until the date paste is completely incorporated. Continue to simmer for another 2 or so minutes, until the caramel thickens slightly. 
7. Use as desired while it's still warm!

Top Tips from the CK Test Kitchen!

• How to store it: let the caramel cool, then transfer to an airtight container and refrigerate. It will thicken/solidify significantly in the refrigerator, so to use it again, reheat the desired amount in a small saucepan over medium-low heat. It may start to separate when you reheat it, but just keep whisking and heating and it will come back together.  
• Can you freeze it? We suggest freezing small quantities in ice cube trays so you can reheat just what you need. It will last for about 3 months. Defrost overnight in the fridge before reheating. Keep in mind that it will likely look like it's separating when you start to reheat, but if you keep heating and whisking vigorously, it should turn out just fine.
• Peel your dates! This is our secret step for a super smooth sauce. If you leave the skins on, you'll definitely find pieces of skin in your finished caramel, and nobody wants that.
• Skip the food processor: Most recipes recommend puréeing your dates in a processor, but unless you're making a huge quantity, this is nearly impossible because there's not enough volume to blend properly. That's why we hand mash the peeled dates with a fork! The key here is just patience. Keep going until no visible chunks remain.
• The cold spoon test: Before you start the caramel, pop a spoon in your freezer. To test if the caramel is the right finished consistency, dip the cold spoon in the caramel. Run your finger through the caramel. If it doesn't run back together, it's done. 

Use this date caramel on top of...

Or use it as a dip for apple slices, strawberries or churros, on brownies, pies or cheesecakes, or stirred into a latte.

We can't wait for you to make this date caramel sauce in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

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