Yeah, yeah I’m one of those annoying people on the salted caramel bandwagon. I will eat salted caramel cardboard, I’m not even joking. But I see these teeny jars of it for sale at gourmet stores or the Portland Farmers Market, and they’re freakin’ expensive. So finally a while ago I decided to try my hand at making some at home, and lo and behold it was super easy!
I do recommend doing a little online research on caramel-making tips and techniques, but it isn’t rocket science. The following salted caramel sauce recipe is adapted slightly (more butter and salt!) from the ones you will run across most often. I let the butter and cream reach room temperature before I begin melting the sugar.
Salted Caramel Sauce
1 cup granulated sugar
8 T butter
1/2 cup heavy cream
2 t. finishing salt
Melt the sugar in a sauce pan over med-high heat. As it begins to melt, stir it to keep the melting/browning even, but try not to incorporate too much oxygen. Watch the color- you dont want it to get too dark/burn. As soon as it reaches a light golden brown, add all of the butter and stir until it’s all evenly mixed in. (This will make the sauce bubble violently, so be prepared. Same when you add the cream.) Remove from heat, add cream, mix until smooth, add salt. VOILA!
I use Cyprus White Flake or Maldon salt and leave it in large flakes. I don’t mix it into the caramel sauce until it dissolves completely, because I like the little bit of crunch it retains for the first few days. Anyway, there you have it. My take on salted caramel sauce. You’re welcome, and I’m sorry. 🙂