Salted Caramel Sauce
Fall is Almost Here! Time for Salted Caramel Sauce
It is the end of August which means I have been ready for autumn for at least four weeks now. I am not a summer person – especially not a heat person. I have a super white complexion and am an inefficient sweat-er. Passing out is never completely out of the question. Which is all to say that I am dreaming of cool temperatures, rainy days, and my cozy blue puffy coat. I am also dreaming of fall recipes involving pumpkin, cinnamon, apples, and this salted caramel sauce deliciousness.
Making Salted Caramel Sauce is Super Easy
I know I’m always saying things are easy, but this is legit super simple. There are only four ingredients: sugar, butter, heavy cream, and salt. The whole thing gets mixed in one pot. There are one or two scary moments when the ingredients spit at you.
Salted Caramel Sauce: The Possibilities are Endless
Salted caramel sauce is also super versatile. It works great in brownies, ice cream, pie, and cookies. You can pour it on ice cream. Eating it straight out of the jar is not out of the question, either. You can even try going semi-healthy and using the sauce as a dip for apple slices or pretzels. It doesn’t matter because it is so easy you will be able to make it all the time.
Making Your Sauce
To make the sauce, you will need a heavy bottomed saucepan. You let the sugar melt into a liquid while stirring constantly. At first it feels like it will never happen and then things move super quickly. Make sure you have all of your ingredients ready and organized close by the pan. The sugar will turn a light amber color pretty quickly. You drop in the butter and stir, stir, stir, even though it will spit angrily at you. The butter melts very fast, after which you add in the cream while stirring constantly. That is also going to spit at you.
Fancy Salt or Not, It Doesn’t Really Matter
Once the cream is incorporated, you can stop stirring. Let it boil for about a minute. Remove it from the heat and stir in your salt. I use fleur de sel that I got in France, but you can use sea salt if necessary. The amount depends on your preference. I like a slightly salty taste, so I use ¾ teaspoon. I would start with that and add to your taste.
Salted Caramel Sauce: Try Not to Eat it All at Once
Let the sauce cool in the pan for about 8-10 minutes. A jar is probably the best way to store your salted caramel sauce. Keep it in the fridge – if you manage not to eat it all at once. It will get very solidified, so you can melt it for use. I do that by simmering a bit of water in the bottom of a saucepan and placing the jar in it.
I originally made this sauce to use in ice cream, but with fall on the horizon, I am super psyched for all of the autumnal recipe possibilities!
Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 6 tbsp butter softened to room temp
- 1/2 cup heavy cream room temperature
- 3/4 tsp fleur de sel or sea salt
Instructions
- Prepare your ingredients and keep them near the pan you are using. Cut the butter in tablespoon pieces and measure out the heavy cream and salt. Make sure the butter and cream are at room temperature before using.
- Pour 1 cup of granulated sugar into a relatively deep, heavy bottomed saucepan.
- Heat the sugar over medium heat until it melts, stirring constantly with a wooden spoon. It will clump up as it melts, but just keep stirring.
- Once the sugar has all turned to liquid, keep stirring a minute or so until it turns a light amber color. It can burn very easily, so as soon as it changes color, go to the next step.
- Add the butter to the melted sugar, stirring constantly. It is going to angrily spit at you, so be careful! Stir until the butter is completely melted and incorporated.
- Add the cream into the butter and sugar. Pour the cream into the mixture in a steady stream while stirring constantly. Be careful of the spitting!
- Stop stirring and let the mixture boil for one minute.
- Remove the mixture from the heat and stir in the salt. Start with 3/4 teaspoon, taste, (carefully – it is hot!) and add a little more if desired.
- Let the mixture cool slightly in the pan, about 8-10 minutes.
- Pour the mixture into a heatproof container. A jar like the kind you use for making jam is a good choice.
- Let the sauce cool in the fridge. It will get thicker as it cools.
- The sauce is rather thick once it is chilled. If you need it to be thinner, heat a bit of water to simmering in the bottom of a pan and place the jar in the hot water. Heat until the desired consistency.
