Tuesday Tutorial: Salted Caramel Sauce

Now that it is apple season, it’s time to make some salted caramel sauce!  This recipe truly is really easy!  You’ll love it for your ice cream too.

First step is to combine the sugar and water in a saucepan and heat it until the sugar is dissolved, then turn up the heat and let it boil. 

5-6 minutes later it will be turning colors, wait until it gets a nice dark amber color.

 

Then take it off the heat and SLOWLY whisk in the heavy cream, pouring in just a little at a time.  It will boil up on you, so be careful.  Once it quits boiling up, still whisk it in slowly as it will prevent that from forming a hard ball in the middle. 

Finally stir in your salt and butter, and there you have it, salted caramel sauce, ready for apples and ice cream and whatever else you can imagine!  Put it in a jar, store it in the fridge and it will keep for 2 weeks. 

Ingredients

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy whipping cream

• 3 1/2 tablespoons unsalted butter
• 1 teaspoon kosher salt

 

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. 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.