Who can resist Salted Caramel Sauce? Not me! The homemade version has a deep, roasted flavor that puts store-bought caramel to shame. It’s a cinch to make from scratch. All you need are four simple ingredients and a healthy sense of adventure.
Here’s what you’ll need: 2 cups of sugar, 1 cup of warmed heavy cream (I heat mine for exactly 1 minute in the microwave oven); 12 tablespoons of room-temperature butter, and 1 tablespoon of flaky, high-quality sea salt.
To start, tip the sugar into a heavy, 2-3 quart sauce pan.
Set the pot over medium-high heat, and whisk slowly and steadily until the sugar begins to melt and clumps start to form — about 3 minutes. Then set the whisk aside, and simply swirl the pan from time to time as the sugar continues to melt.
For salty-sweet caramel, let the sugar color only to the amber stage. For a deeper, more “roasted” flavor, let the sugar cook until a pale maple color is achieved.
Working quickly, whisk the room-temperature butter into the pan.
Warning! When the butter is added, the sugar will bubble furiously. Have no fear! Just clutch your pearls and keep whisking away until the butter is completely incorporated — about 20 seconds.
While bracing yourself for another volcanic eruption, whisk in the cream in a slow, steady stream.
Then whisk in the salt.
And that’s it! Remove the pan from the heat, and let the sauce cool for 10-15 minutes.
While the caramel is still warm, pour or ladle it into a glass jar…
Or funnel it into an attractive glass cruet. A jar or cruet of Salted Caramel Sauce makes a terrific holiday gift.
But we’re not gifting our sauce today. We’re hoarding it for ourselves, and drizzling it over vanilla ice cream, plain yogurt, apple pie, crisp apple wedges, chocolate cake, and some very serious brownies. And when no one is looking, we’re spooning the sauce directly into our mouths.
So…who’s gonna give this King of Dessert Toppings a go? You can let me know by leaving a comment. I love hearing from you!
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Here’s the printable: