Monday, November 4, 2013

Salted Caramel Sauce

Salted Caramel Sauce
I don't even know who I am anymore. 
I don't like caramel. I don't hate it but it's like eh...

or so I thought.
Salted Caramel Sauce
Turns out I freaking love caramel--salted caramel specifically, and especially if it is THIS salted caramel sauce. Where all other caramel seemed blah and so-so, this caramel is an explosion of heavenly rich and buttery and CARAMELIZED flavor! It's like...I never really had caramel before. We're starting over, caramel and I, turning over a new leaf and beginning a bigger. better, more amazing relationship.

I was definitely intimidated by the idea of making homemade caramel sauce, but was pleasantly surprised by what an easy time I had making this recipe! For one thing--this is the simplest recipe for caramel I've ever seen in terms of ingredients (gotta love a short ingredient list full of real sugar...cream...butter), and really, once you're in it you just need to stay by the caramel on the stove and don't leave it and don't look away from it. Just follow the directions and be attentive, and make sure you already have all your ingredients ready. And use a saucepan that is deep enough that it doesn't splatter and burn you. Those are pretty much the rules of thumb and you should be good (that said um...I may have just gotten lucky...and everyone says this is really tricky so if at first you don't succeed, don't be discouraged! Just keep on trying! Get back on that caramel horse!) It's totally worth any and all effort. I meant to take step by step photos for you guys but....well...I was nervous to stray from the stove. If I ever get the courage and take those photos I will put them on here, I swear!

Also, side note: in these photos the sauce looks pretty thin, and it was--it was still pretty fresh. It will definitely thicken up as it cools (especially if/when you refrigerate it) so do not be worried about that at all. I worried about it at first, I was all "Uh...what did I do wrong?" and then a day later I was like "Yay! I did nothing wrong!"
Salted Caramel Sauce
I've used this salted caramel sauce in tons of things already (which you will be seeing on here) and I cannot wait to use it in more stuff (that I had previously always dismissed because uh...I didn't like caramel...supposedly?)! Honestly though, guys, I have to tell you...

I just ate this stuff with a spoon/my finger. Because...holy cannoli it is good. And addictive. And just like...when you taste make a sound. You know the kind of sound I mean. Like just...mmmm so good! You know how I feel about the addition of salt with the sweet and this is the perfect marriage of those flavors. HOWEVER-if you're a crazy person (jk no judgsies here) and don't want the salt up in your caramel, go ahead and omit it. But you shouldn't. You should use the salt. Preferably something awesome like fleur de sel that is delicate and dissolves instantly. Because then you just have smooth smooth caramel and sweet sweet, almost burnt, just PERFECT flavor.

You know you want it.

 Salted Caramel Sauce

From Two Peas and Their Pod

Salted Caramel Sauce
Makes 2 cups caramel sauce
  • 2 cups granulated sugar
  • 12 tbsp. unsalted butter, room temperature, cut into pieces
  • 1 cup heavy cream, room temperature
  • 1 tbsp. fleur de sel salt or other fine salt/sea salt
  • Get all your ingredients ready, and be very careful to avoid burning throughout the entire process (you may want to wear long sleeves and/or even wear oven mitts to fully avoid the possibility of burning yourself.)
  • Using a heavy saucepan(deeper is better, to prevent spattering and burning yourself,), heat the sugar over medium-high heat. When it begins to melt, start whisking-it will clump up, keep whisking and it will continue to melt. 
  • Once completely melted, if it hasn't turned amber yet, stop whisking and swirl the pan to move the sugar around. Cook until it has turned a caramel-amber color (it will reach 350 degrees F, you may want to use a candy thermometer if you're new at it, but I didn't), be careful not to burn it.
  • As soon as the caramel has reached the deep amber color, carefully add butter and whisk until it is fully melted. (You can switch to a spoon if it sticks too much to the whisk)
  • Remove from heat and slowly pour in the heavy cream. Whisk until fully incorporated and smooth. Whisk in salt.
  • Allow to cool for 10 minutes in the pan. Pour into a large jar and cool to room temperature, then move to the refrigerator. Store in the refrigerator for up to 1 month. 
Salted Caramel Sauce

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