salted caramel sauce

I don’t like sweet things.

That much is true.

But what I do like (A LOT) is caramel.

There is something about caramel. That deep flavor when sugar is cooked – it changes into something so yummy and complex in flavor. 

LOVE.

No matter how much I do like caramel, I can only have a teeny weeny bit at a time because well, it is still SWEET.

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So when I discovered Salted Caramel, well, I was in heaven. The salt balances the sweetness and that opens up a whole new world for me!

Salted caramel sauce is actually really easy to make and it can be stored in the fridge for up to 2 weeks once you have made it. Best of all, it can be drizzled over any dessert, from ice-cream to pies to even bread!

The most important thing you have to remember when cooking salted caramel sauce is to cook it over low heat. Sugar burns very easily and once it does, you have to throw it out and start all over again. So you do need a bit of patience.

Here are the instructions on how to make this luscious sauce.

Over low heat, heat the sugar in a heat-proof saucepan.

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Stir constantly. The sugar will get lumpy and start to brown.

IMG_4685 IMG_4689As you stir, the sugar will start to melt.

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Keep stirring until all the sugar has melted and turns into a slightly darker shade of brown.

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Add the butter all at once. The mixture will sizzle and hiss as the water content in the butter hits the hot sugar and evaporates. Continue stirring.

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When all the butter has melted, slowly add the cream. Again, the mixture will sizzle and hiss, so be careful.

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Stir until the cream is completely incorporated.

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Allow the mixture to boil for a minute.

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Remove from the heat and stir in the flaky sea salt.

NOTE: If you are using salted butter, add 1 teaspoon of salt. If you are using unsalted butter, add 1 1/2 teaspoon salt.

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Stir until all the salt has been completely mixed.

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Allow the mixture to cool completely before using. Store any remaining mixture in an air-tight container in the fridge for up to 2 weeks. 

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If it lasts that long! :)

Salted Caramel Sauce
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Ingredients
  1. 1 cup (200g) caster sugar
  2. 6 tablespoons (90g) butter, salted or unsalted*
  3. 1/2 cup (120ml) heavy cream
  4. 1 - 1 1/2 teaspoon flaky sea salt*
Instructions
  1. Over low heat, heat the sugar in a heat-proof saucepan.
  2. Stir constantly. The sugar will get lumpy and start to brown.
  3. As you stir, the sugar will start to melt.
  4. Keep stirring until all the sugar has melted and turns into a slightly darker shade of brown.
  5. Add the butter all at once. The mixture will sizzle and hiss as the water content in the butter hits the hot sugar and evaporates. Continue stirring.
  6. When all the butter has melted, slowly add the cream. Again, the mixture will sizzle and hiss, so be careful.
  7. Stir until the cream is completely incorporated.
  8. Allow the mixture to boil for a minute.
  9. Remove from the heat and stir in the salt.
  10. Stir until all the salt has been completely mixed.
  11. Allow the mixture to cool completely before using.
Notes
  1. *If you are using salted butter, add 1 teaspoon of salt. If you are using unsalted butter, add 1 1/2 teaspoon salt.
  2. Store any remaining mixture in an air-tight container in the fridge for up to 2 weeks.
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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