This year, gifts were 90% homemade. Salted caramel sauce was one of the cheaper things to make as sugar was cheap, it doesn’t use that much butter or cream, and the jars were left over from canning.
This is great poured over ice cream, drizzled over cake, used in icing, or straight up eaten with a spoon. It stores in the fridge for up to 6 weeks (if it even lasts that long) and you just need to give it a nuke in the microwave and stir (10 seconds at time), until its your desired consistency. Piping hot its very liquidy and get thicker the cooler it is.
First used in my recipe for . And if salted flavour isn’t your thing, just omit! And if you prefer a thick creamy Werthers tasting caramel? Try out this recipe.
Salted Caramel Sauce
Ingredients
- 2 c granulated sugar
- 3/4 cup 1 1/2 sticks unsalted butter, at room temperature
- 1 c heavy cream at room temperature
- 1 hearty pinch of fine Mediterranean salt
Instructions
- Get your candy thermometer out!
- Heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan.
- As the sugar starts to melt, take a heat-proof rubber spatula and gently start scooping the sugar from the edges. As its melts more, stir gently with the spatula.
- When the sugar is melted, stop stirring.
- Insert the candy thermometer, don't let it touch the bottom of the pot.
- You can swirl the pan to move the sugar around, continue cooking the sugar until it reaches a deep amber color and reach 350°F.
- At this point I put on my long fingered oven mitts.
- Whisk in the butter (it will foam and bubble!)
- Remove from heat and add the cream (again, more foaming and bubbling) and whisk until smooth.
- Pour into a mason jar (or thick glass container) and set aside to cool.
Notes
Store in fridge for up to 6 weeks.
SALTED CARAMEL SAUCE