Salted Caramel Sauce
Caramel is delicious, but salted caramel is something else. Especially this salted caramel sauce. Whether you drizzle it on ice cream, use it to soak a chocolate cake, or dip apple slices in it….you’re in for a good time.
A few notes: if you’d like to make regular caramel sauce, simply leave out half of the salt. Also, you must watch your caramel sauce the whole time you’re making it. It’s not a hard thing to make, but it can scorch if you leave for even a few minutes.
It’s also okay to have a spectrum of colors. The longer you leave your sauce on the stove, the deeper and richer it will be. But especially if you’re a first-time caramel maker, I’d say it’s better to be safe than sorry. Most of all, if something does go wrong, try again. Because when salted caramel sauce does turn out right, it is a delightfully sweet and creamy thing. Enjoy!
- 2 cups sugar
- 1/2 cup water
- 1 1/3 cup heavy cream
- 6 tablespoons unsalted butter
- 2 teaspoons vanilla
- 1 tablespoon salt
Begin by measuring everything and getting it ready. Next, find a large saucepan (larger than you think you’ll need), and mix the sugar and water well. Cook at medium heat until the sugar has dissolved and the mixture begins to bubble. Turn the heat to high and stop stirring. Watch for an amber color, which may take from 5-10 minutes. But DO NOT WALK AWAY.
When it’s reached a nice amber color (don’t worry; there’s a spectrum in which you’ll be safe), remove the saucepan from the heat, slowly add the cream, and keep whisking. (I’d recommend wearing an oven mitt on your stirring hand.)
Once the mixture has reached a nice consistency and the cream is mixed in, add the butter, vanilla, and salt. Pour into a glass bowl or jar to chill. The caramel will thicken as it cools. Taste your salted caramel sauce once cool, and add more salt if needed. Enjoy!