Muscovado Sauce (Muscovado Sugar Caramel Sauce)
Muscovado sugar sauce is a caramel-like delicious, rich topping with deep molasses notes that’s perfect for drizzling over desserts like suman (Filipino sticky rice cakes), ice cream, pancakes, and even into warm drinks or iced milk teas.
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Servings: cup
Ingredients
- 1 cup muscovado sugar packed
- ¼ cup condensed milk eliminate for vegan version or simple version and use 1/4 cup water instead
- 3 tablespoons unsalted butter cut in small pieces; eliminate for vegan version or simple version
- pinch of salt
- ½ teaspoon vanilla extract optional
Instructions
- Heat the Sugar: In a medium saucepan over low-medium heat, add the muscovado sugar and let it begin to dissolve. Stir occassionally to help it melt evenly, but be careful not to stir too much to avoid crystallization.1 cup muscovado sugar
- Add the Butter: Once the sugar is mostly melted and bubbling, add the butter pieces one at a time, stirring to combine. The mixture will bubble up, so be careful.3 tablespoons unsalted butter
- Pour in the Condensed Milk: gradually add the condensed milk while stirring. Be cautious, as the mixture may bubble. Keep stirring until it’s well incorporated and smooth.¼ cup condensed milk
- Simmer and Thicken: Allow the sauce to simmer over low-medium heat for 2-3 minutes to thicken slightly. The sauce will continue to thicken as it cools, so don’t overcook it.
- Add Vanilla and Salt: If using, stir in the vanilla extract and salt. These will enhance the flavor and bring out the caramel’s richness.pinch of salt, ½ teaspoon vanilla extract
- Cool and Serve: Remove from heat and let the muscovado sauce cool for a few minutes. Pour it into a heatproof jar or container. The sauce will thicken as it cools.