I know I just posted a recipe for Dulce de Leche but can you really have too many different kinds of caramel? The answer is no. You can’t ever have too many kinds of caramel.
Salted Caramel is pretty popular right now and for good reason. If you’re new to the salted craze you may think it’s a strange addition. But don’t be scared. The salt really takes the caramel, and anything it touches, to a whole new level. This sauce is amazing on apple slices, ice cream, pies, or straight up on a spoon. It’s also the perfect ingredient to take a special dessert to the next level (spoiler alert for tomorrows post!).
You might think caramel is hard to make, and if your making candy it’s can be a bit more challenging, but for this sauce it’s really not hard at all. You won’t believe how quickly it all comes together. And I’m including a boat load of pictures to help you along the way.
Salted Caramel Sauce
1 cup white sugar
6 Tbsp unsalted good quality butter (I sprung for the President!)
1/2 cup heavy cream
1 tsp sea salt, divided
Spread the sugar in a thin layer in a thick bottomed pan over medium heat. Leave undisturbed until the sugar around the edges starts to melt. Give the pan a swirl to redistribute the sugar. Repeat a few times. When most of the sugar has melted, you can give it a stir with a wooden spoon. When all of the sugar has melted and it is a dark golden amber color, remove from the heat.
When the melted sugar is off the heat, add the butter and stir. It will foam up. Stir until melted. Once the butter has melted entirely, pour in the cream and whisk/stir until you have a smooth sauce. Stir in half the salt then allow to cool completely. Once cool, stir in the other half of the salt.
Can be store in a covered container in the fridge for about 2 weeks.
Sugar in a thin layer in pan
Sugar starting to melt
Giving the pan a swirl, sugar continuing to melt
Sugar is a dark golden brown/amber color so I removed it from the heat
Adding the butter
Stirring the butter until it melts, see how it’s foaming up?
Adding the cream
Adding the salt
The whisk that I should have been using to stir the entire time