Salted Caramel Sauce

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

ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon gray sea salt, crushed or kosher salt
    • Salted Caramel Variations, recipes follow
      SALTED CARAMEL MILKSHAKE:
      • 1/4 cup salted caramel sauce
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      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.

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      Newest Ratings and Reviews

      Read all 54 reviews

      • on March 25, 2014

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        hi! has anyone tried doubling or tripling the amount of ingredients to make a bigger batch? can it be done that way?

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      • on March 23, 2014

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        Amazingly easy and came out perfect! gave to my friends and they were raving about it!

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      • on March 17, 2014

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        This is the second time I've made this recipe. It was so easy and is just as fabulous this time as before! I pour the cooled sauce into a squeeze bottle and store in the fridge. It's ready when I need it. Tonight, it will be the topping to my chocolate molten lava cakes! Thanks Kelsey! I love your show, and you have taken much of the fear out of cooking different things for me with your easy how to techniques and sweet personality!

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