Salted Caramel Sauce
Salted Caramel Sauce ..... mmmm .... what could be better. This sauce is so versatile, can be used in numerous desserts, served over ice-cream, or my favorite, eaten with a spoon. =)
Servings: 24
Calories: 65kcal
Equipment
- Medium saucepan
Ingredients
- 1 cup Granulated white sugar (200 g)
- 6 Tablespoons Salted butter, room temperature (90 g)
- ½ cup Heavy cream (120 ml)
- 1 teaspoon Salt
Instructions
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again.
- Very slowly add in ½ cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.