You know that hot sauce that has the slogan “I put that $#*! on everything!”? Well, that should be the slogan for this Salted Caramel Sauce. Let’s just take a moment and think about all of the glorious things that caramel sauce can be added to.
Great things that caramel sauce makes even better:
- Ice Cream
- Rice Pudding
- Pound Cakes
This would be delicious drizzled over our Chewy Chocolate Chip Blondies!
Caramel sauce should last a month or longer in the refrigerator in a sealed container. However, it never seems to last that long in my house! I like to use Mason jars for storing in the fridge. Just warm it up in the microwave to get it back to that soft, sticky consistency.
When making the salted caramel sauce, you don’t need a thermometer. Just use your eyes to gauge the color and consistency of the caramel. Use a heavy metal pot that doesn’t have any nonstick coatings. Be very careful, because caramel sauce is EXTREMELY HOT! I have at least 5 scars from caramel burns.
Resist the urge to stir the sugar/water/corn syrup mixture. Too much agitation will cause sugar crystals to form. If you do see crystals forming around the edge of the pan, just swirl it around a little.
How do I know when to add the butter? The great thing about making caramel sauce is you can make it to your preference. I like my caramel dark because it has more flavor. Therefore, I wait until the sugar has turned a deep amber color before adding the butter. If you prefer your caramel sauce to be lighter in color, just add the butter before it gets too dark! Remember, it will continue to darken a bit after you’ve added the butter.
I like to use Malton Sea Salt for this recipe, but you can use any sea salt that’s readily available.
Stage 1: Sugar begins to turn color
Stage 2: Sugar darkens in color
Stage 3: When it reaches dark amber (or desired color) add butter
After adding the butter, whisk it on medium heat for about another minute. Then take off the heat and add the cream, salt and vanilla. The addition of cream will make the sauce bubble up vigorously. Don’t hold your face directly over the pan to avoid getting burned by the steam.
Once the steam subsides a little, continue whisking until the mixture is smooth and creamy. Let cool and then pour into a tightly sealed jar and refrigerate until ready to use.
Salted Caramel SauceCourse: DessertDifficulty: Easy
Sugar 1 cup
Light corn syrup 2 Tbsp
Water 2 Tbsp
Butter 2 Tbsp
Heavy Cream 1/2 cup
Sea Salt 1 tsp
Vanilla 1 tsp
- In a medium sized heavy sauce pan add sugar, corn syrup and water. Cook over medium heat without stirring.
- Continue to cook until the sugar has turned a dark amber color.
- Carefully add butter and whisk until combined, cooking about another minute.
- Remove from heat and add heavy cream, salt and vanilla. Whisk until smooth.
- Cool completely before pouring into sealed container. Refrigerate up to a month or longer.
- I use Maldon Sea Salt Flakes for this recipe.