Salted Caramel Sauce
5m prep 15m cook 20m ready
About 1 ½ cups Instead of adding cream, you may add apple cider, orange juice, or practically any other fruit juice or strained fruit puree. Or, after stirring in the cream until smooth, stir in ¼ cup bourbon, Scotch, or dark rum.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ¼ cup water
- 1 cup sugar
- 1 stick (4 ounces) unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla
- ¼ teaspoon fine sea salt
- (¼ cup heavy cream)
Let's Cook
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Step 1.
Combine in a deep heavy saucepan: ¼ cup water; 1 cup sugar
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Step 2.
Set over medium-high heat and stir gently until the sugar is dissolved and the syrup is clear. Do not let the syrup boil until the sugar is completely dissolved. Cover the saucepan and boil the syrup for 1 minute. Uncover and boil the syrup until it begins to darken around the edges. Continue to cook, swirling the saucepan, until the syrup turns deep amber. Remove from the heat and add: 1 stick (4 ounces) unsalted butter, cut into pieces
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Step 3.
Gently stir until the butter is incorporated. Stir in: ½ cup heavy cream
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Step 4.
If the sauce seizes, set the saucepan over low heat and stir until smooth. Remove from the heat and stir in: 1 teaspoon vanilla; ¼ teaspoon fine sea salt
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Step 5.
Serve warm or at room temperature. If the sauce seems too thick, stir in while still hot: (¼ cup heavy cream)
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Step 6.
Cover and refrigerate for up to 1 month. Reheat in a double boiler or in a heavy saucepan over low heat.
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