Salted Caramel Sauce

This recipe is from the blog Brown Eyed Baker. (https://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/)

Homemade Salted Caramel Sauce

This easy salted caramel sauce will change your life! It's perfect to keep in the refrigerator for ice cream sundaes, or package it up and give it as gifts!

Course Dessert

Cuisine American

Prep 5 minutes

Cook 15 minutes

Total 20 minutes

Servings 2 cups

Calories 1786 kcal

Author Michelle

Ingredients

• 2 cups granulated sugar
• 12 tablespoons unsalted butter, at room temperature, cut into pieces
• 1 cup heavy cream, at room temperature
• 1 tablespoon fleur de sel or any other flaky sea salt

Directions

1. Add the sugar in an even layer over the bottom of a medium (2 to 3 quart) saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, it will be around 350 degrees F.
3. As soon as the caramel reaches its sweet spot, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from heat.
4. Slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.
5. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
6. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. The sauce can be refrigerated for up to 1 month.

Recipe Notes

• To reheat the sauce, remove the lid from the jar and microwave for about 45 seconds, then stir. It should be smooth and pourable, but not piping hot.
• Do not substitute kosher salt or table salt for the fleur de sel flaky sea salt, as it will turn out much too salty!
• This recipe is not suitable for canning or long-term storage, so it should be stored in the refrigerator for up to 1 month.

Nutritional values are based on one cup

My Notes:

I burned the back of my hand, whisking in the butter. Be careful!! I had only 3/4 cup of cream so I scaled back on the other ingredients. The fleur de sel clumps a bit and so the bottom gets saltier. I'd consider waiting until it cools a bit more to add the salt so that it disperses more evenly. When transferring the caramel, just know that the bottom will be saltier so if separating into two jars plan accordingly.
Had some lumping clumping issues in the process, but the final product looks smooth.

Would make again! Would try to use a candy thermometer instead of an instant read thermometer because I could clip it to the side. I used a stainless steel 3 qt pan. I'd consider nonstick like in her video if I had it.

7/24/19 - I made it again! No burns this time! I reduced the salt to 3/4 TBSP and felt that was better, although the bottom of the pan was saltier again—- definitely remember to stir before pouring out.


My pics: