Salted Caramel Sauce
By Cassandra
1 Picture
Ingredients
- 2 cups sugar
- 12 tablespoons butter
- 1 cup heavy whipping cream
- 1 tablespoon coarse salt, in a salt grinder (I bet table salt would work too- just not dissolve quite as fast)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Gather heavy whipping cream (room temp), butter (also room temp), sugar and salt (if you have a salt grinder, even better). Measure out all of your ingredients so they’re ready to go once you start (it’s a little finicky to stir and watch for the sugar to melt and you want to be ready). Also, if your butter is cut into pieces, it makes life easier.
Step 2
Add 2 cups of sugar to a large saucepan (the ingredient list is short, but it does bubble, so use a larger saucepan). Put on medium heat and wait for the sugar to start to melt. When it does, start whisking. It’ll get clumpy (keep whisking) and then start to turn to liquid (keep whisking).
Step 3
Once it’s melted, stop whisking and check for an amber, caramel-ish color.
Step 4
When you see that, add your butter. Stir/whisk until the butter is incorporated.
Step 5
Remove from heat. Slowly stir in cream.
Step 6
Stir in about a tablespoon of salt- if you have a salt grinder, now is a great time to use it (the small salt flakes absorb right away).
Step 7
Let the pan sit for about ten minutes
Step 8
Pour into jars and cool to room temperature. Store in the fridge for 3- 4 weeks
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