Liquid whey is the byproduct of yogurt making. Whey contains proteins, enzymes, and minerals, and can be used in many recipes. I am sure it can be used in many health-forward recipes, but my favorite way to use it is to make caramel sauce using whey.
flavor + ingredients
This caramel sauce is not the exact flavor of the caramel sauce you may be used to. The sauce is sweet, of course, due to the sugar. But whey is sour, so it imparts a tangy flavor. The pinch of salt brings out the sweetness and the butter makes it nice and creamy.
how to use whey caramel sauce
This caramel sauce is perfect to stir into a latte or drizzle on brownies or ice cream. I especially enjoy a little scoop of it stirred into a bowl of yogurt for dessert. It can be substituted for store-bought caramel sauce in any recipe. Just keep in mind that the flavor is different from what you would find in a store-bought sauce. A cute half-pint jar of this delicious sauce would also be a wonderful gift. It is so good that if you choose to eat it one sneaky spoonful at a time, right out of the jar, you will get no judgement from me!
cooking the sauce
The sauce takes a while to cook down because you want to cook it low and slow so as not to burn the sugar. You can start the sauce as you prepare dinner so that you can keep an eye on it. Then by the time the dinner dishes are done you will have a delicious sauce to drizzle over vanilla ice cream for dessert!
The first 45 minutes (approximately) are spent allowing the whey to cook down until halved. After you have added the sugar, the rest of the time will be spent allowing the sauce to caramelize. It is important to stir it regularly and keep an eye on the color so that you can stop the cooking once you get it caramelized to your liking.
- 4 cups (1 quart) whey
- 1 cup sugar
- 5 tbsp butter
- 1 tsp vanilla
- 1/8 tsp salt
- In a medium or large pot, bring whey to simmer over medium-high heat
- simmer until halved, about 45 minutes, stirring every ten to fifteen minutes
- once the whey has halved, stir in 1 cup sugar, whisking until it is completely dissolved, making sure no sugar gets stuck to the bottom
- turn down the heat to just above low
- check every ten minutes, whisking until halved again, about 45 minutes more; watch the color- you want an amber-brown color as it caramelizes (see photos)
- turn off heat and stir in butter, vanilla, and salt
- remove from heat and let cool; store in a glass mason jar