Salted Caramel Sauce – photo tutorial

Salted Caramel Sauce is easy to make.  One secret to making caramel sauce is not stirring the boiling syrup until after you add the cream.  Use a medium pot, at least 2-1/2 quarts, because when you add the cream, it will boil up.


Let’s BAKE!


1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 tablespoons butter, softened
1 teaspoon kosher salt


In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat to medium high; bring to a boil, without stirring.  If necessary, use a wet pastry brush to wash down any crystals on the side of the pan.  Boil until the syrup is a deep amber color, about 5 to 6 minutes.  Remove the syrup from the heat and carefully pour heavy cream into boiling syrup (this mixture will bubble), then whisk to combine (mixture will seize if you put the whisk in before the cream, if this happens add 1 Tbsp light corn syrup and stir like crazy until smooth).

Stir in the butter and kosher salt.  Transfer the caramel to a squeeze bottle, cool.  The sauce will keep in the refrigerator for about 2 weeks.


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