I can’t begin to express to you how I feel about this Salted Caramel Sauce Recipe. I make it and store it in the refrigerator in a clean glass jar, and it lasts. My kids either warm it up and put it on ice cream or stick a spoon in it and eat it right out of the jar. I just used the rest of my last batch to make salted caramel chocolate chip cookie bars and it was so good. Give it a try, you will be happy you did!
Salted Caramel Sauce Recipe
1 ½ cup sugar
½ cup water
1 cup unsalted butter, cubed
½ tsp sea salt
½ cup heavy cream
Heat sugar and water in a pan. Simmer over medium heat until golden brown. Do not stir the sugar in the time it takes to turn golden brown. Add the butter and sea salt and stir until it dissolves. Quickly add the cream and remove from heat. BE CAREFUL caramel will bubble up when cream is added. Let cool for 5-8 minutes. To speed up cooling process have an ice bath ready and set the pan in the ice bath for 30 seconds then take out and stir. Repeat until desired consistency is reached. Store in clean glass jars.
– Make sure the spoon or spatula you use to stir in the butter and sea salt is warm before putting it into the saucepan. A cold utensil may make the sugar crystallize and in turn, make the caramel gritty instead of smooth.
-You can adjust the thickness of your caramel by adding or subtracting the cream.
-Cleaning – Clean any caramel coated bowls or utensils with cold water, it dissolves the caramel. If you clean it with hot water it will continue to cook the caramel and harden it all the more making it very difficult to clean.
Tools of the Trade:
Here is the tool I used in making this salted caramel sauce. Having the right tool for the job definitely makes a difference – they will make your life easier and they make the final product taste better too. Why? Because achieving and holding the correct temperature throughout the cooking process is key to the success of your salted caramel sauce Quality cookware is always worth it. And it lasts a lifetime.