Ingredients
Scale
- For the Caramel
- 1 cup granulated sugar
- 1/2 cup carrot juice, divided
- 1/4 cup light corn syrup
- 1/3 cup heavy cream
- 4 tablespoons unsalted butter
- 3/4 teaspoon sea salt
- 3 tablespoons finely grated fresh carrots
For the Sundaes
- toasted coconut
- crushed gingersnap cookies
- vanilla ice cream
Instructions
- To make the caramel, add sugar, 1/4 cup of carrot juice, and corn syrup to a medium saucepan. Bring to a boil over medium heat, stirring once or twice. At a simmer, allow to brown. It may be hard to see the sugar browning because of the orange carrot juice, but keep an eye on the mixture for color changes as it cooks- 5 to 6 minutes should be good!
- Once sugar has browned to a medium deep orange color, remove from heat and immediately add heavy cream, remaining 1/4 cup of carrot juice and butter. Mixture will boil and foam. Stir well until butter melts.
- Add salt and shredded carrots – stir well to incorporate. Caramel may seem thin… that’s ok. Place in a bowl. Cover with plastic wrap and cool in the fridge for at least 4 hours.
- To make the sundaes, sprinkle toasted coconut and crumbled ginger cookies into small cups or bowls. Top with vanilla ice cream. Top the ice cream with carrot caramel. Dollop with lightly whipped cream and sprinkle with more toasted coconut and crumbled cookies. Enjoy immediately!