The Salted Caramel Sauce
Published by Page Street Publishing Co.
- 1 cup (200 g) granulated sugar
- 1/3 cup (80 ml) water
- 6 tablespoons (84 g) unsalted butter
- 1/2 cup (120 ml) whipping cream
- 1 teaspoon salt
To make the salted caramel sauce, measure out all the ingredients and have them ready to go. Making homemade caramel is quite simple, but things move quickly, and it is vital that all the ingredients are ready to go. Cut the butter into tablespoon-size chunks, and make sure it’s at room temperature. Gently heat the whipping cream in a small saucepan, stirring constantly, until it is slightly warmer than room temperature. Adding ingredients to melted sugar can create problems, so bringing them to at least room temperature helps things go more smoothly!
In a medium saucepan, combine the sugar and water. Cook over medium heat, giving the pot a gentle swirl every couple of minutes to help it cook more evenly. Cook for 5 to 10 minutes, and soon you will notice a light yellow color. Keep swirling the pot occasionally and cook until the sugar turns a dark amber, but careful not to burn it. Add the butter chunks and stir rapidly with a wooden spoon. When the butter is completely melted and incorporated, stir in whipping cream. The mixture will bubble up quite a bit, so be careful! Keep stirring and allow the mixture to cook for 1 minute over medium heat. Remove the pan from the burner, and stir in the salt. The caramel will be quite thin at this point, and that’s normal, as it will thicken as it cools. Let it cool to room temperature, stirring occasionally to help release heat, and then place in the fridge in an airtight container. The caramel may need to be warmed slightly before serving. Preheat the oven to 300°F (150°C). Line one large baking sheet with parch-ment paper and set aside.
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Reprinted with permission from The Farmers Daughter Bakes by Kelsey Siemens, Page Street Publishing Co. 2020.