I owe y’all a recipe for salted caramel sauce.
When I posted my “recipe” – more of a technique, really – for Dulce de Leche Ice Cream Sandwiches with Toasted Pecans & Salted Caramel – I decided to keep you waiting for the icing on the cake. Or, rather, the caramel on the sandwich.
The thing is, salted caramel deserves it’s very own post. It’s not something you can just casually lump in with something else as if it’s merely an afterthought. It’s so warm & creamy, salty & sweet, it needs to stand alone. It’s so good that’s it’s almost drinkable. Hence the martini glass.
And just to clarify, I didn’t actually drink it. But I wanted to, could have, and probably should have. Katie begged me to let her have a go at it. The fun mom in me really wanted to let her have at it but the sane mom in me won out. I’ve let her have ice cream for dinner…I have to draw the line somewhere.
The funny thing about salted caramel sauce is that it’s really just caramel sauce…with more salt. Or any salt at all, depending on the recipe. Sure, some of the fancy pants recipes may call for fleur de sel (and oh, is it worth it if you’ve got it) but there’s really not much more to it than that. Which is part of the reason that I love it so much. My recipe fills a couple small jars plus some extra. Around 3 cups-ish? I would know the answer to that if I could keep my spoon out of the pot while still warm. Good luck with that!
Salted Caramel Sauce
- 2 cups sugar
- 3/4 c unsalted butter
- 1 c heavy cream
- 1 T fleur de sel (yes, this a fancy pants recipe…okay, you can use sea or kosher salt if you must ;)
- Heat a large pot – much larger than you think you’ll need – over medium high heat. Add the sugar.
- Leave the sugar alone. Seriously. It’s going to melt and it doesn’t need your help. Watch it carefully, both so it doesn’t burn and also because it’s pretty cool to see sugar melt (yes, it’s the geek side of me showing). You can – and should – swirl the pan around but don’t stir it or it could sieze up on you.
- When it’s completely melted and turns a dark amber color (or, even better, use a candy thermometer to 350 degrees), pull it from the heat immediately. It can go very quickly from perfect to burned, so be careful here.
- Add all of your butter and stir until it’s melted. BE CAREFUL – this is why you used a larger-than-you-thought-you-needed pan. It’s going to bubble up and you don’t want to get burned.
- Add your cream. Whisk until it’s nice and smooth and creamy. Wonder what it might be like to bathe in a bath of hot caramel.
- Don’t actually try to bathe in a bath of hot caramel.
- Add your fancy pants fleur de sel, or sea salt, or kosher salt, or your good old fashioned Morton’s if that’s all you’ve got.
- Wait for it to cool, then put in a glass container and keep it in the fridge. Warm it up before serving. A spoonful cold from the fridge is probably good, but I will neither confirm nor deny anything.
- Serve in and on everything. Even in a martini glass for cocktail hour.
- Be happy. Cheers :-)
Mine is all gone. Be sad for me.