Level Lava Salted Caramel Sauce for Brownies & Ice Cream
Dessert Sauce
Sweet, buttery, and irresistibly bold, this Level Lava Salted Caramel Sauce offers a sophisticated twist on a dessert classic. The rich caramel is elevated by the smoky warmth of Scotch Bonnet chillies, while the notes of single-origin Sri Lankan coffee and Ceylon cinnamon create exceptional depth of flavour. Whether poured over warm brownies or a scoop of vanilla ice cream, this gourmet sauce delivers the perfect balance of sweetness, spice, and indulgence.
- Prep Time:
- 5 mins
- Total Time:
- 35 mins
- Servings:
- About 1 cup
A buttery salted caramel with a surprising touch of Level Lava heat, made for brownies, ice cream, and other desserts.
Ingredients
- 1 cup white sugar
- ¼ cup water
- 60g unsalted butter, cubed
- ½ cup fresh cream (room temperature)
- 1½ tbsp Miris by Islandmom Level Lava Coffee Hot Sauce
- ½ tsp sea salt
- ½ tsp vanilla extract
Method
-
Make the Caramel
In a heavy-bottom saucepan, combine the sugar and water over medium heat. Do not stir once it begins to boil. Swirl the pan gently until the sugar turns a deep amber caramel colour.
-
Add the Butter
Remove the pan from the heat and carefully whisk in the butter until fully melted.
-
Pour in the Cream
Slowly add the fresh cream while whisking continuously. The mixture will bubble vigorously this is normal.
-
Add the Flavour
Return the saucepan to low heat and stir in:
- Level Lava Coffee Hot Sauce
- Sea salt
- Vanilla extract
Simmer gently for 2–3 minutes until smooth and glossy.
-
Cool
Allow the caramel sauce to cool for 10–15 minutes. It will naturally thicken as it cools.
Store in a sterilized glass jar in the refrigerator for up to 2 weeks. Warm gently before serving if desired.
Serving Suggestions
-
Drizzle generously over:
- Warm chocolate brownies
- Vanilla bean ice cream
- Sticky toffee pudding
- Chocolate cake
- Cheesecake
- Waffles and pancakes
- Banana fritters
- Fresh grilled pineapple