Salted Caramel Sauce Recipe
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Store-bought caramel sauces are oftentimes very sweet and contain loads of stabilizers. This homemade version is quick to make and has a nice salty note. Caramel sauce is essential for sundae-lovers, but it can also be used in cheesecakes, in ice cream, or whisked into hot chocolate.
Game plan: This sauce will last up to 7 days covered and refrigerated.
INGREDIENTS
- 1 cup granulated sugar
- 4 tablespoons unsalted butter (1/2 stick)
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
INSTRUCTIONS
- Stir together sugar and 1 tablespoon water in a small saucepan, place over medium-high heat, and bring to a boil. Let boil until amber in color, about 3 minutes.
- Immediately add butter and stir to incorporate. Remove from heat, add cream and salt, and mix well. Serve immediately or let cool to room temperature, cover, and refrigerate.
Nix on the water. The best way to get rich caramel flavor and color is to caramelize the sugar in the pan over low heat without water. It may take longer and WILL burn if you try to rush it with higher heat or if you turn your attention elsewhere for too long. But I think the more intense flavor of this method is worth it.
You didn't cook the sugar long enough. All caramel is, is browned sugar. Next time forget how long they say it will take and wait for a nice brown.
I tried making this recipe last weekend and I'm assuming that I didn't cook the sugar and water long enough because it was a white, syrupy mess. I cooked it for well past 3 minutes but it never took on an amber color. Any suggestions for next time?