Salted Caramel Sauce

Salted Caramel Sauce

This rich buttery caramel sauce is so good you will find yourself sneaking off to the fridge with spoon in hand for a discreet indulgence. Friends have begged for the recipe and I have even done a couple kitchen classes for friends so they could make this caramel sauce at home. Believe me, this salted caramel sauce is unctuously satisfying !

So, with the holidays fast approaching, this caramel sauce is an irresistible embellishment to consider for all sorts of holiday treats as well as a perfect larder gift for friends.

The recipe is very easy, but a practice run is probably a good idea as it may be a little challenging for the uninitiated. That said, if you follow the steps as described in the recipe you will be successful on your very first go at it.

 

Salted Caramel Sauce    makes 1 1/2 cups

  • 6 tablespoons (3 oz 85 g) salted butter, cubed
  • ¾ cup (150 g) granulated sugar
  • 1 cup (250 ml) heavy cream, well warmed 
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon flaked sea salt

Best to use a large heavy bottomed saucepan ( 4 quart or larger) with high sides as there is some bubbling up as the butter sugar mixture heats up and caramelizes.

Step 1  Melt the butter and sugar together in the saucepan set over medium heat while stirring continuously.

Step 2  Continue to cook the butter and sugar together, stirring continuously. The mixture will go through several stages, including bubbling up, separating, and finally coming together and smoothing out as the color begins to deepen. Be patient this will take about 8 to 10 minutes.

Once the mixture begins to color the process will speed up quickly. For a light colored caramel you want to promptly proceed to step 3 just before the mixture begins to smoke. If you prefer a deeper amber caramel with an almost nutty flavor you want to stop the cooking when the mixture is just beginning to smoke. There is a fine line at this juncture between browned and burnt caramel sauce so best to be cautious.

Step 3  Immediately remove the pan from the heat and begin adding the warmed cream while stirring continuously. The sauce will bubble up at first and then smooth out as you continue stirring until the sauce is smooth. Stir in the vanilla and salt and continue to stir until the sauce until completely smooth and silky.

Allow the sauce to cool before storing in a clean glass jar with lid. When completely cool store in the refrigerator.

When ready to serve warm the sauce in a water bath or in the microwave to a spoonable consistency before serving .

The sauce stored in a lidded jar will last for months in the refrigerator, though I doubt this will be an issue!

 

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