Salted Caramel Sauce

I found this recipe while looking up salted caramel apple bites, which you can read about here.

The results is a really amazing and delicious salted caramel sauce. The only downside I have found is that is seems to set at room temperture and it no longer has pouring consistency, so you need to warm it up slightly when trying to pour it again. I have the caramel sauce stored in glass jars, so I just place those in a warm water bath to soften the caramel enough to pour.

A word of caution with all caramel making: it is VERY hot and VERY sticky. This means that if it spills on you when its hot, it can burn pretty badly. So this might not be a recipe for little ones.

I followed the instructions exactly, so I am not sure why it is not still pouring consistency at room temperature as the blog post I got it from seems to suggest that it would be. There is one note at the very end saying to warm it up for a few seconds before using it in a recipe, so that might mean that it is still the right consistency!

It tastes AMAZING though! Really sweet and salty! I will definitely make it again and if I figure out how to keep it a liquid, then I will let you know! It cooks very quickly too and I was able to make it and let it cool in the 30 minutes it took to bake the apple pie bars.

Salted Caramel Sauce

This recipe makes about 400mL of sauce and is 83 calories per tablespoon.

 

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Ingredients:

  • 200g (1 cup) castor sugar
  • 90g salted butter cut into pieces
  • 120mL (1/2 cup) double cream (or heavy cream)
  • 1 tsp. salt

Directions:

  1. Prep the amounts of all your ingredients.
    • This is a fast cook that requires attention so it is good to measure out everything first.
  2. In a medium pot or saucepan over medium heat, heat the sugar while stirring constantly with a wooden spoon until the sugar clumps and then turns into a golden liquid.
    • Keep stirring throughout so you don’t let the sugar burn!
  3. As soon as the sugar is fully melted, add the butter. This will bubble up rapidly.
  4. Stir until all butter is melted.
  5. Slowly drizzle in the heavy cream while stirring. This will bubble rapidly as well.
  6. Let boil for 1 minute.
  7. Remove from the heat and stir in the salt.dsc_9919
  8. Let the caramel cool before using.
    • Remember it needs to be slightly warm to pour so you can warm it up in the microwave or in a hot water bath each time you use it.

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I stored mine in some old cranberry sauce jars and now I can put it on whatever I want. This is a relatively simple and very yummy recipe! Enjoy!

And here is a printer friendly version:

Salted Caramel Sauce

Ingredients:

  • 200g (1 cup) castor sugar
  • 90g salted butter cut into pieces
  • 120mL (1/2 cup) double cream (or heavy cream)
  • 1 tsp. salt

Directions:

  1. Prep the amounts of all your ingredients.
    • This is a fast cook that requires attention so it is good to measure out everything first.
  2. In a medium pot or saucepan over medium heat, heat the sugar while stirring constantly with a wooden spoon until the sugar clumps and then turns into a golden liquid.
    • Keep stirring throughout so you don’t let the sugar burn!
  3. As soon as the sugar is fully melted, add the butter. This will bubble up rapidly.
  4. Stir until all butter is melted.
  5. Slowly drizzle in the heavy cream while stirring. This will bubble rapidly as well.
  6. Let boil for 1 minute.
  7. Remove from the heat and stir in the salt.
  8. Let the caramel cool before using.
    • Remember it needs to be slightly warm to pour so you can warm it up in the microwave or in a hot water bath each time you use it.
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3 thoughts on “Salted Caramel Sauce

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