Caramel is one of the dessert world’s top players, and having a caramel sauce in the fridge means you’ve got caramel on retainer for everything from apple pie to chocolate soufflé. Or, if you’re like me, just to eat out of the jar with a spoon. If you aren’t so into salted caramel, simply leave out the salt and you’re set!
Recipe Notes
Making Caramel
Television (::ahem:: GBBO) makes making caramel look really difficult, but it’s not so bad as long as you have a little knowledge and follow a few rules.
The first thing you should know is that there are two types of caramel: wet and dry. Wet caramel’s main issue is that it has a tendency to crystallize when stirred. Dry caramel’s problem is that it can burn.
This recipe uses dry caramel, which had a deeper flavor than wet. My advice to you when making this type of caramel is to not leave the kitchen and use a small burner! So long as you stay near the stove, you should be fine.
Seizing
When dairy is added to the caramel it has a tendency to seize up (fancy term for turning into a solid glob.) Don’t panic!
The solid glob will turn back into silky smooth caramel with some more heat and time. If you have a hot kitchen, this probably will not happen.
Salted Caramel Sauce Recipe
Salted Caramel Sauce
Equipment
- medium heavy bottomed sauce pan
- non-stick heatproof utensil
- additional small saucepan
Ingredients
- 1 cup sugar
- 2 tbsp unsalted butter
- 1/2 cup heavy cream or whipping cream
- 1/2 tsp kosher salt
Instructions
- Pour the sugar into a medium heavy-bottomed saucepan and gently shake to level. Set over medium-low/low heat on a small burner and do not stir. After 10-15 minutes, the edges of the sugar will start to caramelize and turn brown. When you can see a small bit of caramelization on the edges, use a non-stick heat-proof utensil to pull the edges toward the center. As the caramel continues to cook, stir gently to moisten and dissolve the dry bits of sugar. Cook the caramel to a very deep, clear amber color, about 30 minutes total cooking time.
- During the last 10 minutes or so of cooking, heat the cream, butter, and salt over low heat in a separate saucepan until it begins to simmer. When the caramel is finished, drizzle the warm cream mixture into the caramel and stir together. If the caramel seizes (solidifies) don’t panic! Simply continue to stir and cook over low heat until the caramel melts again.
- When the sauce is finished, enjoy right away or store. To store, pour into a jar and allow to cool to room temperature before sealing and storing in the fridge. Keep for up to a month in the refrigerator, and dip the jar in warm water to thaw.
Want to make more caramel? Of course you do!
Try Salted Caramel Ice Cream or Caramel + Browned Butter Pumpkin Pie next.
