Salted Caramel Sauce
I came across this recipe only after I came to the US. There was this gorgeous photo of salted caramel dripping out of a mason jar that I lusted after until I couldn’t take anymore. I ran to the co-op and picked up everything I needed. Before starting, I did a bit of research as sugar is a very fickle and I’ve had some whoopsie moments with melting sugar (a story for another day).
The one thing that is universally said is never take your eyes off the caramel. Well, there are only four ingredients, as long as you have them within your arm’s reach, you should be good. One thing to be careful about, and I learnt this the hard way, watch out for the sputtering caramel, when you add the butter and even when you whisk in the heavy cream. Speaking of, salted caramel is meant to be decadent- stick to heavy cream.
Every time I make salted caramel, I make a batch big enough that I can save some for later. Needless to say, I use it on EVERYTHING! On parfaits? Yes, please. On french toast? But, of course. Dip apple slices into it? Allow me.
Preetha doesn’t even bother with the excuses. On her way to her bedroom, there is normally a quick stop by the caramel, armed with a spoon and a sheepish grin.
I want to feel guilty about how much of this sauce I consume over the week, but it is so difficult to care when it tastes so good! Try it for yourself and then tell me if you are successful.
AuthorPriyanka SivaramakrishnanDifficultyBeginnerThick, buttery sauce that I'm sure will become a full-time resident in your fridge.
Melt the sugar over slow heat till it turns into liquid gold. I like taking my sugar to the edge, get a little darker tinge. It’s all about the eye. Watch it like a hawk as it takes only seconds from caramel to burnt sugar.
Slowly add the salted butter(careful of the splash). Stir constantly.
Once all the butter has melted, add the heavy cream. It will sputter and rise in the pan. If it looks like your sugar is seizing and clumping, don’t panic. Keep stirring and slowly it will melt back into a fluid state.
Cook for about a minute, take it off heat and add the pinch of sea salt.
Tips:
Use a decently tall pot as most of the ingredients react strongly to other at first introduction and at such high heat, you’d want your hands a bit far from where they are.
Once you transfer the sauce to a jar of your choice, run the pan under hot water to remove the sticky sauce.
Ingredients
Directions
Melt the sugar over slow heat till it turns into liquid gold. I like taking my sugar to the edge, get a little darker tinge. It’s all about the eye. Watch it like a hawk as it takes only seconds from caramel to burnt sugar.
Slowly add the salted butter(careful of the splash). Stir constantly.
Once all the butter has melted, add the heavy cream. It will sputter and rise in the pan. If it looks like your sugar is seizing and clumping, don’t panic. Keep stirring and slowly it will melt back into a fluid state.
Cook for about a minute, take it off heat and add the pinch of sea salt.
Tips:
Use a decently tall pot as most of the ingredients react strongly to other at first introduction and at such high heat, you’d want your hands a bit far from where they are.
Once you transfer the sauce to a jar of your choice, run the pan under hot water to remove the sticky sauce.