Salted Caramel Sauce

This is a recipe for a really basic caramel sauce, that goes great on just about anything. I've used it on cakes, pies, and drizzled over waffles. You can never go wrong with a good caramel sauce in your arsenal.

Caramel is sugar, melted and boiled. That's it. I didn't really understand it's simplicity until I started trying to make it more frequently, in its various forms. Buttercreams, sauces, candies, honeycombs, fillings, or spun into thin webs. 

Caramel sauce is just caramel with the addition of cream and butter, to make it soft and runny.


1/2 cup sugar
1/4 cup water
1/2 stick butter, cubed
1/3 cup heavy cream
1/2 teaspoon sea salt


Before making the caramel sauce, it's good to get all of the ingredients out and ready before hand.  

Place the sugar and water in a sauce pan and cook on medium-high heat until the sugar dissolves and begins to bubble. Do not stir, but swirl occasionally.
The sugar will begin to change color rapidly, make sure you are watching! Don't do other stuff. Just focus on this sugary facial.
When the mixture has turned a golden brown, add all the butter at once. Whisk very quickly, until the butter is completely incorporated.
The mixture will foam and froth, but will eventually return to smooth consistency after 10-20 seconds.
Once the mixture has settled, add the cream, and again whisk very quickly until completely incorporated.
Once the cream is incorporated, leave on the heat for another 2-3 minutes, to thicken the sauce.

Take off the heat, and add salt. Allow the caramel to cool briefly, before pouring into a heat-proof bowl. 

Happy baking!


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