Tahini Caramel Sauce

Tahini Caramel Sauce
Anita Schecter
  • 25 mins
  • Prep: 5 mins,
  • Cook: 20 mins
  • Yield: 8 Servings
Ratings (8)

I was never that big a fan of caramel sauce over the years because I'd only ever tasted the ones marked ice cream toppings that came in a jar. They were sweet but not very interesting. Sometimes, if I found myself at one of those great road side places that specialize in ice cream sundaes, I'd enjoy the caramel sauce that was poured on top but it was more about the entire experience.

So, the point is, I wasn't in any big hurry to start dealing with molten sugar to make my own. That is, until I had to. I needed caramel sauce for a client recipe and the store was out. Sigh. So I made my own and it wasn't an act of love until I tasted the finished product. This was nothing like store bought, jarred sauce. This was delicious. This was something I wanted to eat with a spoon. This was worth making.

That first batch of homemade caramel was a long time ago and I'm now an old hand at not only making it but customizing it. It's really quite versatile and lends itself well to all kinds of interesting flavors including peanut butter. Well, if it can handle nut butters then it can surely handle tahini which is a sesame seed butter.

I already love using tahini in baked goods and in ice cream so this wasn't a stretch. And the result was not just delicious tahini flavored caramel but more like liquid halva. It's rich, creamy, golden liquid candy and I've been pouring it on everything. Sure, it goes well with ice cream but it goes really well with your favorite chocolate cake!

What You'll Need

  • 1 Cup sugar
  • 1 1/4 Cups heavy cream, at room temperature or slightly warmed up
  • 1 Tablespoon unsalted butter
  • 3 Tablespoons tahini (sesame paste)
  • Sea salt to taste 

How to Make It

  1. Add the sugar to a heavy bottom pot and heat on low until it melts and starts to brown. Try to resist stirring it as this will make it more likely to form lumps. Do not leave it unattended because it can burn quickly.
  2. Once the sugar is bubbling and a very light golden brown, pour in the heavy cream. Note that the mixture will bubble up. Begin stirring it until the cream is fully incorporated and then stir in the butter. You may find that the mixture has hard lumps. Just continue stirring, on low, until they melt and you have a smooth sauce.
  1. Stir in the tahini (sesame paste) and season with sea salt to taste. Allow the mixture to cool and then store in a lidded jar in the refrigerator for up to a week.