Salted Caramel Sauce
Prep time
Cook time
Total time
Ingredients
- 2 cups sugar
- 12 tbsp unsalted butter
- 1 cup heavy cream
- 1 tbsp sea salt
Instructions
- Place the sugar into a 2 or 3-quart sauce pan. Heat on a medium-high heat and whisk until the sugar is melted. While the sugar is melting it will turn a little bit clumpy, but it is ok – just keep whisking.
- After all the sugar has melted stop whisking, swirl the pan, and continue to cook until it reaches 350 degrees. It will be a dark amber color and will smell delicious. This process can escalate quickly, so be careful and closely watch the temperature so that the sugar doesn’t burn.
- Add the butter and stir until melted. The mixture will bubble up during this time.
- Remove the pan from the heat and slowly add in the cream. The mixture will bubble up again. Continue to whisk until everything is combined.
- Stir in the sea salt.
- Let the caramel cool for 10-15 minutes before pouring into a jar.
- It will yield about 2 cups. Store in the refrigerator for 1-2 weeks.
Notes
This process goes surprisingly fast. Make sure to have all the ingredients measured and nearby so that they are ready to use when needed.
I was able to make this alone, but an extra set of hands would have been helpful and appreciated.
I was able to make this alone, but an extra set of hands would have been helpful and appreciated.
Recipe by Just J.Faye at https://www.justjfaye.com/2014/05/12/salted-caramel-sauce/