Salted Caramel Sauce Recipe
Salted Caramel Sauce
While I originally paired this caramel sauce with apple cake, it can be used for a number of desserts including ice cream, galettes, flourless chocolate cake, or eating it right out of the jar is also acceptable.
Store in the refrigerator. It will be firm and solid when you take it out. Microwave in 10-15 second intervals to make it the thickness or temperature you desire.
It’s ‘supposed’ to last up to three weeks in the refrigerator. It never does. The bowl is usually licked clean in a few days. You’ve been warned.
xo Di
SALTED CARAMEL SAUCE
INGREDIENTS
1 cup granulated sugar
4 Tablespoons (1/4 cup) unsalted butter
1/2 cup heavy cream, at room temperature (microwave for 30 secs out of refridgerator)
1/2 teaspoon salt + more to taste
DIRECTIONS
Heat sugar in a heavy-duty pot or saucepan over medium heat. Gently stir sugar with a wooden spoon. The sugar will start to melt and become a liquid as you continue to heat it. As it continues to liquify, it will at first be clear, then begin to turn an amber color. Careful that your heat it not to high at this point as you don’t want to burn the sugar. Keep stiring and on the heat until the sugar is a clear, amber-brown liquid with no clumps of sugar. This will take 6-8 minutes depending on how high the heat is on the stove.
Stir in the butter a few small pieces at a time as the sugar will boil when the butter hits the hot sugar. Stir in all the butter until it has melted and combined with the sugar.
Slowly pour in the room temperature heavy cream. This will also cause the hot sugar to bubble up when added, therefore add slowly while stirring at the same time. After all the heavy cream has been added, allow to simmer and boil for 30 secs -1 minute, depending on how dark you like your caramel sauce. Lighter colored sauce is sweeter, while darker sauce has a deeper, slightly bitter flavor with more complex notes to it.
Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
Store in an air-tight container for up to 3 weeks in the refrigerator.