April 30, 2012

Homemade Salted Caramel Sauce

Gooey, sticky - amber colored deliciousness.  And, with just a hint of salt. 

Salted Caramel.  


A good caramel sauce is so great to have on hand.  You can make it in large batches & can several small jars of it.  It's way better than the store bought kind.  Replace a recipe that calls for the store bought stuff with the homemade - and you have an instant decadence layer added.  Drizzle it on ice cream, popcorn, pancakes, etc.  Or, just dig in with a spoon.  

One of the best things about this salted caramel is the batch of cupcakes that I created with it.  You have gotta check out! (Posts tomorrow, watch for it!!)

Caramel isn't as hard to make as some people think.  Follow along with me!

Put your sugar into a large saucepan.  Turn the heat on to medium, and melt the sugar - whisking often.  Don't leave the caramel!!  You don't want burnt caramel, or make a gloppy mess!

Make sure the sugar is melted completely before proceeding to the next step!!

Whisk in the butter & heavy cream.  Whisk your heart out!!  I like to use a french whisk - it works fantastic for things like this (and for beating eggs). But, that's not necessary.  Be careful, it will foam up!  Just keep on a whisking until it's all smooth.  Turn off the heat, and let it sit to cool about 15 minutes before stirring in the salt & transferring to a jar.

Serve on top of anything that sounds like it will be good!

Homemade Salted Caramel Sauce
(makes about 1 pint)

  • 1/2 cup sugar
  • 3 tablespoons butter, cubed
  • 1/4 cup heavy cream, plus 3 tablespoons
  • 1/2 tsp sea salt

Melt the sugar over medium heat in a large saucepan.  Whisk the sugar as it melts, never leaving it's side til it turns a deep amber color.  Add the butter & stir until melted.  Whisk in the cream.  Careful - it will foam up!  Whisk until you get a smooth sauce.  You may have some lumps, but keep stirring until they are melted.  Remove from the heat & cool slightly. Stir in the salt.  Store in a mason jar for a week in the fridge, or can & store in a dark place for up to 6 months.  Set in a hot container of water to reheat or pour into a small saucepan to reheat for best consistency.  
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