Rich, nutty caramel doesn’t exactly scream “summer” but, when made with watermelon juice, the sticky sweet sauce makes for a fruity, ripe and bright tasting dessert topping.
Photo by Edward Kimber.
Since watermelon is made of water (duh) and sugar, it’s actually a pretty good starting point for a caramel, and The Kitchn has perfected the recipe (linked below). Just bring two cups of juice (strained of solids) to a boil and reduce for about half an hour, add half a cup of sugar and stir until dissolved, then continue cooking until it thickens up. Let cool, eat, or store any leftovers in the fridge for up to a week.
Turn Watermelon Juice into This Crazy Caramel [The Kitchn]
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