Categorized:
- Desserts
- Ice Cream & Chilled Desserts
Tagged:
- butter
- cream
- salt
- sugar
Caramel Sauce
Ingredients
- 1 cup (200g) granulated sugar
- 1/4 cup + 2 Tbsp (85ml) water
- 1/4 cup (56g) salted butter, diced into 1 Tbsp pieces
- 1/2 cup (120ml) heavy cream
- 1/2 tsp fine sea salt, or more to taste
Instructions
- Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
- In a heavy-bottomed 2 - 3 quart saucepan (something that isn’t dark on bottom so you can see the shade of caramel), heat sugar, salt and water over medium-high heat whisking constantly to dissolve sugar.
- Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally* (this will take time, so be patient. See photos below for the stages to watch for).
- It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for.
- Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.
- Carefully pour in cream and immediately whisk with a long handled whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
- Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.
- Caramel sauce will be thicker once cooled to room temperature and much thicker once chilled.
Notes
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