Salted Caramel Sauce

By Sally's Baking Recipes · 25 min

Ingredients

Instructions

1. Use a medium heavy-duty stainless steel saucepan (not nonstick). Over medium heat, cook the sugar while stirring constantly with a wooden spoon or heat-safe spatula, especially around the edges, until it melts into a thick amber-brown liquid (about 6 minutes on the author's stove). Do not let it burn.
2. Once fully melted, lower the heat to low and stir in the butter. The mixture will bubble vigorously, so take care. Stir constantly until the butter is melted and combined. If the butter separates or the sugar clumps, take the pan off the heat and whisk vigorously until it comes back together (this can take 3–4 minutes), then return it to the heat.
3. Slowly pour in the heavy cream while stirring constantly; it will bubble and steam strongly. Once all the cream is in, stop stirring, raise the heat to medium and boil for 1 minute. The mixture will rise in the pan. If using a candy thermometer, it should reach 220°F (104°C).
4. Remove from the heat and stir in the salt. The caramel will be thin at first; let it cool slightly and thicken before using.
5. Cover tightly and refrigerate for up to 1 month. It will solidify when cold; reheat in the microwave or on the stove until it reaches the desired consistency.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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