Whats the deal with Salted Caramel Sauce?. Every time you mention it or see this on a dessert, you can’t stop drooling. It does sound good and it can make a dessert go from ordinary to wow. You be the judge now. This could be ready in 10 minutes and can be stored in the refrigerator to quench your dessert temptation. A simple warm drizzle on ice-cream or on a slice of cake can work craving wonders. It can also be used like a spread on toast. If you like caramel cakes, you shouldn’t miss Chocolate covered cheesecake with caramel sauce.
Making caramel is easy, but at the same time, can be quite scary. In other words its also about the trick. When the sugar starts to melt, turn the heat to low and keep rotating the pan in between. Let the liquid turn from light color to a slightly dark amber color. Now, keeping the heat on low, will take few minutes longer that I mentioned in the prep time, but this is a fool proof method and you can get rid of the scare of burnt caramel.
Be careful once you add the butter and heavy cream, the sauce could bubble over. So take a bigger capacity saucepan and remember the entire process needs at most attention. Keep everything you need next to you before you begin and do not walk away from the pan during the cooking process.
Only taste the caramel once it cools down completely. I know its obvious, but this liquid can be irresistible.
Is this making you drool? What are you waiting for? Grab a saucepan, start cooking and Feed Your Temptations 🙂
- 1 cup sugar
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/2 teaspoon granulated salt I used Kosher
Add the sugar to a heavy bottom pan and keep this on medium high heat. The sugar will start to clump and then eventually start melting. Shake the pan in a circular motion or use a whisk to mix the mixture.
Once the sugar starts melting, turn the heat to medium. The melted sugar should turn from light amber color to deep amber color. Keep rotating the pan as it won't take the sugar to go from done to burnt in few seconds. Add the butter, mix well, turn off the heat and then pour the heavy cream and whisk everything well again. Stir in the salt.
Let this cool down for 15-20 minutes before transferring into a glass jar.
Regrigerate: Slightly warm the sauce before serving.
Perfect as a topping for ice-cream, frostings, cakes.
Do not taste when the liquid is hot.