I made this to go with the Caramel Apple Crumb Bars I’ll post later this week but this is way too delicious and you will have worked way too hard on it for it to simply one of several steps in another recipe. This recipe makes about two cups of the stuff so even though I made it with a purpose, I had plenty to taste test it as an ice cream topping, an apple-dipping sauce and something to
eat by the spoonful drizzle into coffee or hot chocolate. It’s so good as a stand alone sauce, I’m planning go-round with it so I can pack some in Mason jars and give as Christmas gifts. The rich, buttery flavor is to die for but it’s the texture that got me–it’s so silky smooth and glossy, you will want to make a double batch so you have plenty for yourself after you’re gifting several jars.
Homemade Salted Caramel Sauce
- 2 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream, at room temperature
- 1 tablespoon fleur de sel or Maldon sea salt flakes
Prepare all of your ingredients--you have to move quickly once the sugar is ready or you'll burn your sauce and caramel with even a slight burnt aftertaste isn't good.
In a heavy 2-3 quart saucepan, heat sugar over medium high-heat. When the sugar starts to melt, start whisking it. The sugar will clump up, but keep going, it will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. You want the caramel to reach 350 degrees F. Use a thermometer to help you avoid burning.
As soon as the sugar reaches the dark amber color (or reaches just near 350 degrees--there can be a slight lag with temperature readings so act just before 350, not when you read 350), carefully add butter (it can bubble a bit) and whisk until butter is melted.
Remove the pan from the heat and carefully pour in heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in salt.
Let sauce cool for about 10 minutes in the pan. Pour the caramel into a large mason jar (or small gift jars) and cool to room temperature. Store in the refrigerator for up to 2 weeks.
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