Salted Caramel Sauce

By Sally's Baking Recipes · 20 min

Ingredients

Instructions

1. In a medium heavy stainless steel saucepan (not nonstick), cook the sugar over medium heat, stirring constantly with a wooden spoon or heat-safe spatula. It will clump, then melt into a thick, brown amber liquid. This takes about 6 minutes on the creator's stove. Keep stirring, especially at the edges, and don't let it burn.
2. Once fully melted, reduce the heat to low and stir in the butter. It will bubble vigorously, so add it carefully. 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 hard until it comes back together (this can take 3 to 4 minutes), then return it to the heat.
3. Slowly and carefully pour in the cream while stirring constantly. It will bubble and steam hard. 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 as it boils. 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 this point. Let it cool slightly and thicken before using; it thickens considerably as it cools.
5. Cover tightly and refrigerate for up to 1 month. It will firm up when cold. Reheat in the microwave or on the stove until it reaches the consistency you want.

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

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