Salted Caramel Sauce

This salty and sweet Salted Caramel Sauce will quickly become your new favorite addition to cakes, pies, and more.

Salted Caramel Sauce
 
Makes about 1½ cups
Ingredients
  • ½ cup (120 grams) heavy whipping cream, room temperature
  • 1 teaspoon (3 grams) Maldon sea salt
  • 1 cup (200 grams) granulated sugar
  • 4 tablespoons (60 grams) water, divided
  • 6 tablespoons (84 grams) unsalted butter, softened and cubed
  • 2 teaspoons (8 grams) vanilla extract
Instructions
  1. In a small saucepan, heat cream and salt over very low heat. Simmer until salt is dissolved. Remove from heat, and set aside.
  2. In a medium saucepan, heat sugar and 3 tablespoons (45 grams) water over high heat, being careful not to splash sides of pan. (It should be the consistency of wet sand.) Use remaining 1 tablespoon (15 grams) water to brush down sides of pan, and stir to help sugar dissolve. (Do not stir once it starts to boil.) Cook until desired light amber color is reached and a candy thermometer registers 330°F (166°C). Remove from heat; slowly add warm cream mixture, whisking to combine. Add butter, a few pieces at a time, whisking until combined. Stir in vanilla. Let cool completely.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.