I swear saving that whey was worth it.
I made this caramel earlier this week, drizzled it over homemade cherry ice cream, and fell in love all over again. Replacing the cream with whey adds a subtle cultured tang that balances the sweetness and gives the caramel an incredible depth of flavor.
It’s one more reminder that some of the best ingredients are the ones we almost throw away. No waste for the win.
Ingredients
- 2 cups reserved whey
- 1 cup granulated sugar
- ¼ cup water
- 4 tablespoons unsalted butter, cubed
- ½ teaspoon flaky sea salt
- 1 teaspoon vanilla extract (optional)
Method
- Pour the whey into a small saucepan and bring it to a gentle simmer over medium-low heat. Cook until it has reduced from 2 cups to about ½ cup, about 20–30 minutes.
- In a medium heavy-bottomed saucepan, combine the sugar and water. Cook over medium-high heat without stirring until the sugar dissolves and turns a deep amber color. If needed, gently swirl the pan for even caramelization.
- Remove the pan from the heat and slowly whisk in the warm reduced whey. The caramel will bubble vigorously—this is exactly what you want.
- Return the pan to low heat and whisk until smooth. If the caramel seizes into hard bits, continue whisking gently over low heat until they dissolve.
- Add the butter one cube at a time, whisking until fully incorporated. Stir in the salt and vanilla, if using.
- Let the caramel cool for 10–15 minutes before serving. It will continue to thicken as it cools.
