Salted Caramel Sauce
Salted caramel sauce is a truly versatile and indulgent treat, a perfect balance of sweet and savory that elevates any dessert it touches. Unlike a simple caramel, the addition of salt cuts through the richness, creating a more complex and balanced flavor profile that makes it so addictively delicious. This simple sauce is a baker's best friend. You can drizzle it over ice cream, use it as a filling for tarts and pies, or even incorporate it into cake batters for a rich, moist texture. Its silky, smooth consistency and deep, amber color make it a beautiful and effortless finishing touch for nearly any sweet creation.
Beyond baking, salted caramel sauce is incredibly easy to use in everyday treats. A spoonful stirred into coffee or hot chocolate turns a simple drink into a decadent beverage. You can use it as a dip for apple slices or pretzels, creating a perfect snack that hits both sweet and salty cravings. Even on its own, a small spoonful can satisfy a sweet tooth. This sauce's ability to be a stand-alone star and a supportive team player is what makes it a staple in any kitchen.
Salted Caramel Sauce
Makes about 2 cups
Ingredients
- 475g sugar
- 190g water
- 230g heavy cream
- 200g butter
- 1 1/2 tsp salt
Method
1. Cook the water and sugar in a medium sized pot over high heat. Do not stir the sugar at all during this time or else your sugar will crystallize. Cook until the sugar turns into a dark amber color (took about 10-15 minutes depending on how shallow your pot is. Keep an eye on it!)
2. Once it is a dark amber color, turn off the heat and using a whisk, slowly mix in the heavy cream a tablespoon at a time. Stirring rapidly while pouring in your cream. The sugar will violently begin to pop and rise so pour in your heavy cream a little at a time! Do not be afraid of the noise!
3. Once all of the cream has been added, add in the butter and salt.
4. Turn your heat again to medium high heat and cook the caramel until your butter has melted and is starting to boil.
5. Strain the caramel into a heat safe jar or container. Cool off at room temperature for about one or two hours before storing in the fridge.
6. To reheat your caramel, you can microwave your caramel in the microwave in 30 second increments until you get the desired consistency for whatever you want to use it for.
***This caramel sauce can be stored in the fridge for up to 3 weeks in an airtight container.
