Salted Caramel Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
1 (about
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Calories
1385 kcal
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Course
Dessert, Condiments
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Cuisine
American
Salted Caramel Sauce
Description
This Salted Caramel Sauce starts by gently cooking sugar and water in a light-colored, heavy-bottomed pan over medium-high heat without stirring until the mixture melts and attains a deep amber color. Swirling the pan gently helps prevent sugar crystallization. Once the desired color is reached, warmed heavy cream is whisked in carefully to manage vigorous bubbling. After the bubbling subsides, butter and sea salt are incorporated for richness and seasoning.
The sauce thickens as it cools and develops a glossy texture with deep caramel flavor balanced by salt. This sauce does not require a candy thermometer but can be checked to reach around 325-350°F before adding cream. Using a stainless steel pan helps monitor color changes to avoid burning. The recipe advises gentle swirling and brushing down sugar crystals with a wet brush to maintain smoothness.
This Salted Caramel Sauce can be served warm over desserts or stored for later use. It requires attention during cooking due to quick color changes and bubbling when cream is added, but results in a flavorful sauce with controlled sweetness and saltiness.
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream warm
- 2 tablespoons butter unsalted, at room temperature
- 1/2 teaspoon salt sea salt
Instructions
- Stir together the sugar and water in a (3 to 4 quarts) small pot or heavy-bottomed saucepan over medium-high heat
- Cook without stirring until the sugar mixture melts completely and turns a deep amber color, about 8 to 10 minutes. You can swirl the pot very gently to prevent the sugar from clumping. See chef's tips below..
- Immediately after the sugar is a deep amber color, whisk in the warm heavy cream. Be careful as the mixture will bubble up intensely and rapidly. When it subsides, simmer for about 2 minutes.
- Remove from the heat and whisk in the butter and salt until well combined. Let it cool for a few minutes before transferring to a bowl or jar. Serve warm.
Notes
- Use a 3-4 quart light-colored stainless steel pot to better monitor caramel color changes.
- Warm the heavy cream before adding to prevent the caramel from seizing or hardening.
- If sugar crystals form on pot sides, use a wet pastry brush to wash them down to avoid grainy caramel.
- Swirl the pan gently during cooking to avoid sugar clumping but avoid stirring directly.
- Be prepared for vigorous bubbling when adding cream to hot caramel.
- The caramel thickens as it cools, so adjust cooking time accordingly for desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(about
Amount Per Serving
Calories 1385 kcal
% Daily Value*
| Calories | 1385kcal | 69% |
| Carbohydrates | 203g | 68% |
| Protein | 2g | 4% |
| Fat | 66g | 102% |
| Saturated Fat | 41g | 205% |
| Cholesterol | 223mg | 74% |
| Sodium | 1413mg | 59% |
| Potassium | 89mg | 2% |
| Sugar | 199g | 398% |
| Vitamin A | 2450IU | 49% |
| Calcium | 77mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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