Salted Caramel Sauce
Makes about 1 1/2 cups
Equipment
- Large sauce pan or large pot
- Pastry brush
Ingredients
- 1 ½ cups sugar
- ⅓ cup water
- 1 stick 4 oz unsalted butter softened and cut into pieces
- ¾ cup heavy cream room temperature*
- 1 Tbsp vanilla
- 1 ½ tsp kosher salt
Instructions
- Add sugar and water to a large sauce pan with high sides over medium heat. (you can also use a large pot)
- Let sugar and water cook, undisturbed (resist the urge to stir!) until sugar is completely dissolved and the mixture is bubbling nicely.
- Let sugar continue to cook, swirling the pan as necessary, until it is caramelized. You are looking for a dark ice tea color. Be careful as the mixture starts to brown, it could burn quick! If you see crystallization on the sides of the pot, you can use a wet pastry brush to remove it. (see video)
- Once the desired color is achieved, immediately remove the caramel from the heat and carefully add in the butter. It will bubble up a bit so be careful!
- Carefully add the cream and stir. Once again, this will bubble a bit!
- Return caramel to medium heat and stir until everything is incorporated and the mixture is bubbling, about 1-2 minutes. Turn off the heat and stir in vanilla and salt.
- Let cool to room temperature before storing in a container. Store in the refrigerator and heat up on the stove or in the microwave before using.
Notes
*It is super important the butter and cream are at room temp! It will help them incorporate much easier and cause less rapid boiling!
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