Salted Caramel Sauce

  • Level: Intermediate
  • Total: 44 min
  • Active: 5 min
  • Yield: 1 1/2 cups sauce
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Ingredients

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons unsalted butter

1 teaspoon gray sea salt, crushed or kosher salt

Salted Caramel Variations, recipes follow

Salted Caramel Milkshake:

1 pint vanilla bean ice cream

1/2 cup whole milk

1/4 cup salted caramel sauce

Directions

  1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. 
  2. Uses for Salted Caramel Sauce: Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce. Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.

Salted Caramel Milkshake:

  1. Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.

Cook’s Note

The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

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