One of the best ways to elevate a dessert is to add some salted caramel sauce, especially in the fall. I’ve shown you a recipe for a salted caramel cake, but this is just a recipe for the sauce, this time with more detail on how to make sure you don’t burn your sugar.
Caramel sauce often seems complicated–before I’d made it, I thought so as well. But it’s actually really easy to make, and as long as you pay attention, everything should turn out absolutely fine.
This is a perfect way to top cakes, fill cookies or even decorate tarts (coming soon)!
- 1 cup granulated sugar
- ¼ cup water
- ⅔ cup heavy cream
- 3 tablespoons butter
- 2 teaspoons sea salt
In a good stainless steel pot, heat up your sugar and water on medium-high heat. Cover the pot for around 3 to 5 minutes, or until the mixture starts bubbling (you should be able to hear it).
Take the lid off, and monitor the pot while you heat the heavy cream in the microwave; I did it for about a minute and a half to get it hot enough.
Once the sugar starts to amber, stir it gently to make sure it’s caramelizing evenly. Once all the sugar is an even, golden brown, pull it off heat.
Add in your hot cream and stand back just in case it bubbles up. I often have to add mine in two batches to make sure that I don’t make a mess.
Once the bubbling has gone down, stir in your butter and salt and let cool completely before doing anything with it. Note: fully cooled, it can be too thick to drizzle. In that case, heat it in the microwave for 10 seconds to get it more runny.
This can be kept for up to 3 weeks in an airtight container at room temperature.