Bet you never buy caramel sauce again.
Homemade Salted Caramel Sauce
Serves: 2 cups
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream, at room temperature
- 1 tablespoon fleur de sel (or any other flaky sea salt)
- Add the sugar in an even layer over the bottom of a [b]large[/b], heavy saucepan. Heat the sugar over medium-high heat, stirring with a spoon it as it begins to melt. The sugar will begin to form clumps. Just keep stirring and as it continues to cook, the clumps will melt. Stop stirring once all the sugar has melted.
- Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.
- As soon as the caramel reaches the desired amber color or 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Stir the butter into the caramel until it is completely melted.
- Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. Stir until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and mix to incorporate.
- Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2-4 weeks. You’ll want to warm the sauce up before using.