Well, look no further – I do believe I have finally discovered just such a thing:
A few nights ago, while whipping up a batch of my famous salted caramel topping, I was struck with the idea of adding matcha to the mix. The resulting concoction took the sauce to a whole new level of yummy!
But enough talking, you’ve got to try this tonight! Here is the recipe:
Matcha Salted Caramel Sauce
1 cup (approximately 7 ounces) granulated sugar
Enough water to make the sugar the texture of wet sand
3/4 cup (6 ounces) heavy cream
1 teaspoon matcha
4 Tablespoon (2 ounces) unsalted butter, cut into small cubes
approx 1/2 teaspoon sea salt
In a bowl, whisk the matcha into the cream, incorporating as much as possible (it will not completely dissolve, a few flecks will remain). Place the sugar and water into a heavy small saucepan and cook, without stirring, over medium to high heat until the mixture is golden brown in color. Swirl the pan carefully from time to time to distribute the heat evenly throughout the mixture.
While the mixture is cooking, in a separate small, heavy saucepan, heat the matcha cream until hot, but not boiling. When the caramel has turned golden brown, carefully add the hot matcha cream to the pot (Watch out!– the mixture will sputter and release dangerous steam so stand back as you stir).
Stir the cream and caramel together until smooth. Add the butter and stir until melted and well blended into the caramel. Let cool to lukewarm and then add salt to taste (the salt should tone down the sweetness of the caramel but the mixture should not taste obviously salty).