The weather turned a little unexpectedly cold this week after a very warm weekend, and it set my pumpkin fever into over drive. Why are we talking about pumpkin on a recipe for caramel you say? Oh, you’ll see. Lets just say tomorrow there might be a caramel pumpkin suprise just for you. But this amazing caramel sauce could be used in so many ways, drizzle it on your ice cream or over your pumpkin spice latte, or just eat it with a spoon, I don’t judge.

Salted Caramel Sauce

Salted Caramel Sauce  (Print Me)

2 cups granulated sugar
12 Tablespoons unsalted butter, room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 Tablespoon fleur de sel or sea salt flakes

Start by getting your ingredients ready, when you start you have to pay close attention so you don’t burn the caramel. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking it. The sugar will clump up, but keep whisking as it continues to melt. When the sugar is melted, stop whisking and simply swirl the pan to move the sugar around.Continue cooking the sugar until it reaches a deep amber color. Watch the pan very closely, this is where it is easy to burn the caramel. You want the caramel to reach 350º F (if you are new to making caramel, you’ll want a thermometer).

As soon as the sugar reaches the dark amber color, carefully add the butter (it will bubble up). Whisk until butter is melted. Once melted, remove the pan from the heat and slowly pour in the heavy cream. The caramel will bubble up a lot as you add the cream so make sure you add it slow. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or sea salt flakes.

Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Store the salted caramel sauce in the refrigerator, it will keep for about a month.

Source: Two Peas and Their Pod

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