Index ::: [ Recipe ] [ Condiment ]
Salted Caramel Sauce
8 servings

[ INGREDIENTS ]

Granulated Sugar
Butter, Salted
Heavy Cream
Salt

[ INSTRUCTIONS ]

1. Add :
   
   1 Cup Granulated Sugar;
   to a medium saucepan.
2. Cook the sugar on medium heat, stirring constantly to avoid burning any of it.
3. For the first few minutes, it will seem like nothing is happening but eventually the sugar will begin to break down. After a few minutes, the sugar will melt into a coppery caramely colored liquid.
4. Once the sugar has completely melted, immediately add :
   
   6 Tablespoon Butter, Salted, Cut into Chunks;
   and reduce the heat slightly.
5. Whisk or stir constantly until the butter is completely melted.
6. If the butter separates a little from the caramel, don't worry. Whisk it in as best you can, and continue to the next step.
7. Remove pan from the heat and slowly add :
   
   1/2 Cup and 1 Tablespoon Heavy Cream;
   whisking as you add it.
8. The caramel will bubble up here.
9. Set the pot back on the heat for about a minute more, stirring constantly, to let it thicken up a bit.
10. Remove from the heat, and let cool a bit.
11. Add a :
    
    Pinch of Salt;.
12. Store in an airtight container in the fridge for about 2 weeks. When using it out of the fridge, microwave it for 10 to 20 seconds to soften it back up.

[ NOTE ]

Set out all your ingredients before you begin - you don't want to stop to grab something while the sugar is cooking and risk burning it.

When you add the heavy cream, a lot of heat will rise from the pan, and if you're using a metal whisk, it will get very hot. I recommend keeping an oven mitt nearby to use on your stirring hand during this step.

As with most candy recipes, I don't recommend that you double this recipe. Make a few separate batches if you want more than one batch.

::: View the original recipe for Salted Caramel Sauce at bluebowlrecipes.com