Start by heating sugar and water in a saucepan over medium-high heat. Some recipes don’t call for water, but I prefer adding a bit because it helps the sugar melt evenly. Bring the liquid sugar to a boil and just let it roll for awhile, swirling the pan every once in a while. Just chill out, watch, and wait for the magic to happen. When the sugar hits a beautiful dark amber color -- this is when you need to hop to it because it can go from beautiful to burnt quickly -- add the butter to the pan. The mixture will foam up and bubble like crazy. It’s ok. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat. Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate. The caramel will look gorgeous and creamy. Now add the sea salt (I love the texture of Maldon sea salt flakes or fleur de sel) and whisk until caramel sauce is smooth. If you’re into fun frisky things like Bourbon Caramel Sauce you can also add a few spoonfuls of bourbon at this time. Meow meow. Don’t worry if the sauce seems a bit too thin at first, it will thicken as it cools. I’m going to make like Jersey-girl-hair now and be a big tease. That’s right, I’m going to pull a Snookie and bumpit up. This insanely delicious homemade salted caramel we just made? Yeah, it’s going into a Salted Caramel Apple Pie. Boom.
This salted caramel sauce is good on everything! Drizzle it over ice cream, dip apples in it, whip it into a buttercream frosting, or my favorite, just eat it by the spoonful.
- 1 cup sugar
- 6 tablespoons unsalted butter, cut into chunks
- 1/2 cup heavy whipping cream
- 1/4 cup water
- 1 1/2 teaspoons kosher salt
- Heat sugar and water in a 2-quart or 3-quart saucepan over medium-high heat. Stir to help the sugar dissolve, but stop stirring when the sugar comes to a boil. You can swirl the pan a bit if you want.
- When the liquid sugar hits a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.
- Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.
- Add the sea salt and whisk until caramel sauce is smooth. (Note: if making Bourbon Salted Caramel Sauce, add 2 tablespoons of bourbon at this time.)
- Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature. Don't worry if the sauce seems a bit too thin at first, it will thicken as it cools. Store in the refrigerator for up to 2 weeks. Warm before serving to loosen it up again.
Recipe Source: LickMySpoon.com.
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