Description
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!
Ingredients
- 8 large medjool dates, pitted and halved
- 1/2 cup salted butter
- 1/2 cup pure maple syrup
- 1 1/2 teaspoon vanilla extract
- Optional: a pinch of salt (depending on how salty you like your caramel. I like to start with 1/4 teaspoon of kosher salt and taste before adding more.)
Instructions
- 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.
- 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.)
- 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.
- Place a spoon in your freezer (to test when the caramel is ready later on).
- 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.
- 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.
- To test if it's ready, dip the cold spoon from your freezer in the caramel. Run your finger through the caramel. If it doesn't run back together, it's done.
- Use as desired while it's still warm! For storage, let the caramel cool, then transfer to an airtight container and refrigerate for about 2 weeks. 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.
Notes
Freezing: 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.
Dates: 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.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Condiments, Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 89
- Sugar: 11.2 g
- Sodium: 30.8 mg
- Fat: 4.6 g
- Carbohydrates: 12.5 g
- Fiber: 0.6 g
- Protein: 0.2 g