Salted Caramel Sauce
User Reviews
4.7
Salted Caramel Sauce
Description
To make Salted Caramel Sauce, granulated sugar is melted carefully over medium-high heat and constantly whisked until it fully liquefies and turns a dark amber, signaling caramelization. Careful attention is key to prevent burning. Once the caramel is formed, butter is added and stirred in until melted, enriching the sauce with creaminess.
Heavy cream is then incorporated off heat to smooth out the caramel and create a thick, glossy sauce. Finishing with fleur de sel or Maldon sea salt flakes adds a subtle salty contrast that enhances the caramel's sweetness.
This sauce is versatile for drizzling over desserts like ice cream or cakes. The salt amount can be adjusted to taste; starting with about a teaspoon and increasing gradually is recommended to find the desired balance.
Using flaky sea salt rather than regular salt preserves the texture and specific salty bite that characterizes salted caramel. The sauce cools for a short time before storage, and it reheats gently as needed without graininess.
Ingredients
- 2 cups granulated sugar
- 12 tablespoons unsalted butter at room temperature, cut into pieces
- 1 cup heavy cream at room temperature
- 1 to 2 teaspoons fleur de sel see note, or Maldon sea salt flakes
Instructions
- First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
- Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
- As soon as the sugar reaches the dark amber color, carefully add the butter. Stir until butter is melted.
- Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
- Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.
Notes
- Use fleur de sel or Maldon sea salt flakes for the correct salty texture and flavor; avoid regular salt.
- Add salt gradually, starting with about 1 teaspoon, and increase to your preference.
- Pay close attention while caramelizing the sugar to avoid burning it, as caramel can quickly change from perfect to burnt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 25g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 42mg | 14% |
| Sodium | 7mg | 0% |
| Potassium | 13mg | 0% |
| Sugar | 24g | 48% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 12mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
