Salted Caramel Sauce
A rich and smooth caramel sauce with sea salt flakes
Servings: 4 people
- 1 cup sugar (200 g)
- ¾ cup + 2 tbsp whipping cream (200 ml)
- 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.
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 when pouring in the jar.
Caramel temperature is above 150°C, never leave the pot unattended. And be careful when you add the cream as it’s going to form some pretty big and very hot bubbles.