I just love a good salted caramel sauce and isn’t homemade almost always better than store-bought? This recipe is simple to make and delicious when poured over ice cream, this recipe for French rice pudding, chocolate cake, roasted apples or poached pears, etc. Add more or less salt depending on how you like your caramel sauce. Plus, it is just as good two weeks after making it as it is on day one.
Salted Caramel Sauce
Servings: 10-12 (about 1 ½ cups)
Active time: About 25 minutes
Cooking time: About 15 minutes
1 cup (200 g) granulated sugar
¼ cup (60 ml) water
2/3 cup (160 ml) heavy cream
3 tablespoons (45 g) unsalted butter
1 teaspoon vanilla extract
1 teaspoon table salt (Kosher doesn’t dissolve as well)
Pour the sugar and water into a heavy bottomed medium-sized saucepan. Heat over medium heat, stirring constantly, for about 5 minutes or until the sugar has dissolved and it starts to bubble slightly.
Increase the heat to high and bring to a boil. Do not stir. Let it boil until the mixture turns a medium amber color. This can take 5-12 minutes so keep your eye on it – you don’t want it to go too dark or it will taste burnt.
Remove from heat and slowly whisk in the heavy cream. Be careful because it will bubble up.
Add the butter, vanilla and salt and whisk until smooth.
Pour the caramel sauce into a bowl or airtight container. Let cool completely before covering and storing in the refrigerator. The sauce will thicken once refrigerated and will keep for up to two weeks. Reheat for about 15 seconds in the microwave before serving.
And bon appétit!
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