Salted Caramel Sauce
By chrisann
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 Tablespoons unsalted butter
- 1 teaspoon sea salt or kosher salt
- 1/4 teaspoon vanilla bean paste, optional
Details
Level of difficulty Easy
Cooking time 15mins
Cost Average budget
Preparation
Step 1
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any sugar crystals on the side of the pan.
Step 2
Boil until the syrup is a deep amber color, 5-6 minutes, watching closely. Remove from heat and carefully whisk in heavy cream (the mixture will bubble). Stir in butter and salt, and vanilla bean paste if desired.
Step 3
Transfer the caramel to 2 (8 oz.) jars or 1 large jar, and let cool uncovered. This will keep in the refrigerator up to 2 weeks. Reheat before serving.
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