Salted Caramel Sauce
- Level: Intermediate
- Yield: 1 1/2 cups sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 858
- Total Fat
- 46
- Saturated Fat
- 29
- Carbohydrates
- 109
- Dietary Fiber
- 1
- Sugar
- 89
- Protein
- 6
- Cholesterol
- 160
- Sodium
- 741
- Total: 44 min
- Active: 5 min
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
- 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.
- 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:
- 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.