Salted Caramel Sauce
This sauce is the BEST salted caramel sauce. It’s inspired by this amazing recipe by the Brown-eyed Baker. A perfect addition to literally any dessert, fruit or snack, it’s smart to always have a bottle on hand.
Salted Caramel Sauce
Step 1:
Assemble
Three 1/2 pint glass jars & lids
12 Tbsp butter, sliced
1 cup heavy cream
Set aside.
Step 2:
To a 4qt - flat bottomed pot, add:
2 cups sugar
Turn heat to med-high.
Allow sugar to heat for ~30 seconds and then stir with a whisk. Sugar will begin to melt and clump. Keep stirring.
The sugar will caramelize as it heats, turning a golden amber color. Keep stirring and watch it very, very closely.
As it reaches the perfect caramel color, it will almost begin to smoke* - - - instantly remove the pot from heat.
Step 3:
CAUTION: the next steps will cause billowing HOT steam & caramel will bubble excessively, please keep face & hands out of steam.
To the hot melted sugar, CAREFULLY add:
Butter, cut into slices
Stir, stir, stir. Butter will melt and eventually incorporate. Then CAREFULLY pour in while whisking:
Heavy cream
Stir continuously until completely combined.
Step 4:
Immediately pour into prepared jars. Add:
1/2 tsp flaked sea salt (total: 1 1/2 tsp)
To each jar.
Cover & store in refrigerator. Naturally bring to room temp or microwave in 15 second increments to serve.
Brenda’s tips:
Serving size: 3 cups of salted caramel sauce
*Smoke: there is a brief moment when the steam suddenly has a different scent, not quite smoky . . . but it will be if the pot is left on the heat. This momentary smell is the best indicator that the melted sugar is ready remove from heat and add the butter.
Brenda hasn’t had success with candy thermometers as this recipe changes too quickly for the thermometer to keep up. Instead, pay very close attention to the aroma and the color to achieve caramel perfection.
Recommended to use Maldon Sea Salt
If substituting regular table salt, reduce to 1/4 tsp salt/ 1 cup caramel (total 3/4 tsp for the batch)
Brenda recommends adding salt to the jar, instead of the whole pot, for best balanced flavor
Always keep a jar in the refrigerator
Perfect to share as gifts
Recommended to serve over Lava Cake or Shortbread Cookies
Window to B’s kitchen . . .
