THE Caramel Sauce
A Caramel Sauce Like No Other
I no longer melt caramel candy. And I don’t buy it in a jar. Simply too many calories invested to eat the blah stuff. However, when I do want this golden deliciousness, I invest my calories wisely with the best. Also, you have to invest a little bit of time, patience and arm strength. But soooo worth it.
Our friend Cheryl introduced me to this sauce at her house warming party. When I was done admiring the stylish remodel of the mid-century modern home, I was drawn to the cuisine she presented. Specifically the salted caramel cupcakes. Damn. Just damn. To be honest, I was quite intimidated with making the sauce after Cheryl described the effort that goes into it. But, it haunted me. I had to have more.
So, I started.
SALTED CARAMEL SAUCE
2 cups granulated sugar
12 tablespoons unsalted butter, room temp, cut into pieces
1 cup heavy cream, room temp
1 tablespoon sea salt*
*Because I can’t leave well enough alone, I add another 1/4 teaspoon – love the contrast. One time (yes, I’ve made more than once), I used Pink Himalayan Salt.
Place the sugar evenly over the bottom of a heavy saucepan with fairly high sides and is at least 2-3 quart capacity. Heat the sugar over medium heat whisking as it melts. The sugar will form clumps, just keep whisking and it will dissolve. Stop whisking once the sugar has melted and swirl the pan sometimes while the sugar cooks.
Keep cooking until sugar turns amber in color. It should look deep reddish brown and smell slightly toasted. Cheryl warned that this is where it goes from perfect to burnt in a second. Remove from heat and add the butter all at once. Be careful because it will bubble up and may spatter. Whisk the butter into the caramel until it is completely dissolved.
Slowly pour the cream into the caramel. Again, watch the mixture as it will bubble. Whisk until the cream is completely incorporated into the sauce. Add the sea salt and stir to mix.
Set the sauce aside to cool for 10-15 minutes and then pour into a glass container to let cool to room temperature.
Cheryl says you may refrigerate the sauce for up to 2 weeks (Because I treat it like gold, I’m sure I had it longer than that…).
To enjoy – Warm up the sauce before using. Seriously the best.