Salted caramel sauce
How to make the perfect caramel sauce!
I love caramel, and here is my favorite caramel sauce recipe. You can use it for many purposes, to serve with a cake, as a sundae topping, drizzled in a cheesecake, …
Caramel can be a bit tricky. If it’s the first time you’re making it, here are a few tips to make the perfect caramel sauce :
Use a pot that is not too small. As the caramel is going to go up when you add the cream, use a pot that is at least twice the size of the recipe you’re making.
Stay patient. The sugar is going to caramelize, there is no point trying to rush it by increasing the heat, you’re going to end up with a burnt caramel. Trying to stir the sugar is not going to help either, it’s just going to create some crystallized lumps. If ever you end up with lumps, don’t throw your caramel away, just strain it when all the ingredients are in.
Always keep an eye on it. Caramel temperature is above 150°C, never leave the pot unattended. And be careful when you had the cream as it’s going to form some pretty big and very hot bubbles.
Salted Caramel Sauce
- 1 cup sugar 200 g
- 200 ml whipping cream
- 1 ½ tbsp butter 20 g
- 1 pinch sea salt flakes
Weigh all the ingredients. The sugar in a pot and the cream in another pot or a microwavable dish.
Caramelize the sugar on a medium heat stove without stirring. At the same time, warm the cream up (keep an eye on it so that it doesn’t over boil).
Once the sugar is completely dissolved and reaches a nice amber color, turn off the stove. Pour the hot cream in slowly, stir with a wooden spoon and add the butter.
Let the sauce thicken up on a low heat for a few minutes. Add the salt, and allow to cool down in a jar before refrigerating.
You can keep the caramel sauce for a week or so in the fridge.