Salted Caramel Sauce

Kelsey Nixon
Recipe courtesy Kelsey Nixon
Show: Kelsey's Essentials Episode: Food Gifts

Photo: Salted Caramel Sauce

Rated: 4 stars out of 5Rate it!Read 27 reviews

TOTAL TIME:44 min
Prep:5 min
Inactive Prep:30 min
Cook:9 min
 
YIELD:1 1/2 cups sauce
LEVEL:Intermediate

Ingredients

  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon gray sea salt, crushed or kosher salt
  • Salted Caramel Variations, recipes follow

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SALTED CARAMEL MILKSHAKE:
  • 1/4 cup salted caramel sauce

Directions

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and 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 sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

Uses for Salted Caramel Sauce:
Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce.

Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe.

Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.

Salted Caramel Milkshake:
Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.

Similar Recipes

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Newest Ratings and Reviews

Read all 27 reviews

  • on March 03, 2012

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    Awesome Recipe. Followed it exactly as written and per the video - will never buy caramel again!

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  • on February 16, 2012

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    I made this a few times and the sugar kept turning to crystals and then when I added cream and butter, I couldn't even stir fast enough because it was so clumpy. Then, I watched Anne Burrell make this and she added corn syrup. When I researched this, I found out that adding the corn syrup keeps your sugar from crystalizing! Yay! I'm going to try it with the corn syrup next time. You can find Anne's video on YT. I would watch her make it before you try it. Not as easy as it seems.

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  • on January 26, 2012

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    This sauce is delicious. I made it to top a cheesecake with crumbled maple glazed bacon and it was awesome. I didn't have any heavy cream so I used half and half and it was fine. I'll definitely make it again!

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