| Level: | Intermediate |
| Total: | 44 min |
| Active: | 5 min |
| Yield: | 1 1/2 cups sauce |
Ingredients
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter
- 1 teaspoon gray sea salt, crushed or kosher salt
- Salted Caramel Variations, recipes follow
- 1 pint vanilla bean ice cream
- 1/2 cup whole milk
- 1/4 cup salted caramel sauce
Instructions
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
- Uses for Salted Caramel Sauce: Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce. Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
- Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 858 |
| Total Fat | 46 g |
| Saturated Fat | 29 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 1 g |
| Sugar | 89 g |
| Protein | 6 g |
| Cholesterol | 160 mg |
| Sodium | 741 mg |
Reviews
I’m uncertain why the instructions state to boil the sugar for 5-6 minutes, when the “total time” for the recipe is 44 minutes. It took me close to 1/2 hour to get the sugar the right color. And the cream should be room temperature, to prevent seizure (I got mine back by whisking briskly over medium heat).
Ingredients, delicious. Instructions, off big time. 3 stars.
Ingredients, delicious. Instructions, off big time. 3 stars.
Made it to give to a friend with a cheesecake. He raved about it for two weeks. Says it tastes like a werthers caramel
Left it boil for much longer than the 6 minutes and it never turned amber. Two attempts and it still didn’t work.
I made this recipe so I could make a caramel latte. Magnifique!! I keep doing a drive by and slurping a spoonful
This failed on me twice and I followed directions to a “t”.
Love this recipe!
This recipe needs to say ROOM TEMP heavy cream! The sugar seizes up instantly if you use cold cream. I also added another tsp of flaky salt because salted caramel should have a good kick of salt in my opinion. 1 tsp wasn’t enough.
I️ have made this every year for the holidays for gifting and everyone raves over it. The pan is key and you must be patient until it gets to that amber color.
Took the boiling sugar off the heat and slowly whisked in the heavy cream…. the sugar seized and I was left with a big lump of sugar and brown cream around it! The cream should be warmed when you add it or something, not sure. I have it back on low heat to hopefully save this mess. Tastes good but needs some love to get it to a beautiful sauce.
Try this for a thicker version. 2 table spoons of water into pan- that’s all you need then add the sugar and 2 table spoons of light corn syrup. Swirl the pot if need be but don’t stir. Just be patient and let it cook and turn amber colour. Will take some time but keep the temp at med. Scald the cream in the microwave and add it hot to the sugar mixture off heat- watch out it will bubble- do it slowly. Then add the butter and 2 table spoons of flour and salt. It will thicken as it cools.