Recipe- Salted Caramel Sause For Multiple Uses

Salted caramel is such a versatile sauce. Whatever you add it to becomes kind of special. Ice creams, brownies, cupcakes they all taste extra delicious when there’s some salted caramel involved. The experts say that to make the best salted caramel sauce one must use “fleur de sel”, which is the French sea salt. If you have it great, if you don’t (like me!) use any other sea salt, the Himalayan pink sea salt also works well. And if you don’t have sea salt, use regular salt, it is okay. You might not get the most amazing salted caramel but you will still get a very good sauce.

I used salted butter for this recipe. Most people prefer using unsalted butter however I am kind of partial to salted butter at times like in this chocolate cake frosting. Yes I love using salted butter in my frosting and also in this sauce. If you aren’t a fan, use unsalted butter and then add probably 2-3 teaspoons of salt in the end.

Ingredients

2 cups granulated white sugar
1 cup heavy cream
12 tablespoons salted butter cut into cubes
3/4 teaspoon salt

Method

* Have everything ready before you start making the sauce.
* Once the sugar starts melting, things happen very quickly, so have everything ready to go.

* Heat a heavy bottom pan on medium-high heat and add sugar to it.

* Keep stirring, at first nothing will happen and then the sugar will begin to clump.

* Keep stirring and all the sugar will will finally clump up and then begin to melt.

* All the sugar will melt, keep stirring till it reaches a deep amber color. At this point add the salted butter. Remember to cut the butter into cubes before you add it to the pan, mixes easily that way.

* Keep whisking til all the butter melts.

* Remove pan from heat and add in the heavy cream. The sauce will bubble up, whisk till combined.

* Add the salt and mix.

* Let the sauce cool down for 20 minutes and then transfer it to another container.

* All the sugar will melt, keep stirring till it reaches a deep amber color. At this point add the salted butter. Remember to cut the butter into cubes before you add it to the pan, mixes easily that way.

* Keep whisking til all the butter melts. Remove pan from heat and add in the heavy cream. The sauce will bubble up, whisk till combined.

* Add the salt and mix. Let the sauce cool down for 20 minutes and then transfer it to another container.

* Salted Caramel Sauce Recipe-Step-2

* Cover the sauce and keep it refrigerated, it should stay good for more than 3 weeks.

* Reheat the sauce before using.