Salted Caramel Sauce
A smooth, creamy caramel sauce with that hint of complexity and a dash of salt, perfect for topping ice cream or adding to other recipes.
Equipment
- Sauce Pan
- Whisk
- Pint Jar
Ingredients
- 1 Cup White Sugar
- 6 Tbsp Butter Cubed and at room temperature.
- ½ Cup Heavy Cream
- 1 Tsp Salt More or less as desired.
Instructions
- Pour the sugar into your sauce pan and put it over medium heat. Whisk gently for a few seconds every 30 seconds or so, to avoid letting it burn. The sugar will slowly melt and clump up; keep going until it's all melted. This will probably take around five minutes, but don't go by time, go by the look of the sugar.
- Immediately upon the sugar fully melting, remove it from the heat. It can go from melted to burned very quickly if you aren't careful.
- Add the room temp butter. The hot sugar and comparatively cool butter will bubble and sizzle, but don't freak out! Stir it in and it will settle down.
- Once the butter is fully mixed in, add the heavy cream and salt, adjusting the salt for how salty you want the caramel to be. 1 tsp is enough for a light saltiness, but not an overriding flavor. You can also use kosher salt for the occasional bit of salt crystal, if you prefer.
- Stir the mixture until it's well combined, then pour it into a jar for storage. Let it cool on the counter for a bit, and store in the fridge. To use, just take a spoonful as it is, or heat it in the microwave for about 7 seconds to thin it back out.