Vegetable Caramel

Vegetable Caramel

This is an easy recipe to adapt and to get behind. It's a general ratio to produce around 1 cup of caramel which is plenty. You'll notice the request for a large sauce pot. This is to prevent the caramel from boiling over as it reduces.

Source: Culinary Vegetable Institute at The Chef's Garden



  • 2 cups vegetable juice. 
  • 6 oz sugar
  • 3.5 oz (a shy stick) butter, diced
  • 3 oz (⅓ c) heavy cream
  • ⅛ tsp salt if your butter is unsalted (as it should be)


  • Combine the juice and sugar with a whisk into a large sauce pot and reduce the juice to around 250ºf on medium high heat. 
  • Remove from heat.
  • Using a whisk, carefully mount the butter and add the cream and salt. 
  • Transfer to a heat safe container and serve warm, room temp, or chilled.

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