Salted Butter Caramel Sauce
For caramel lovers, this is a perfect and easy to throw together recipe. For non-caramel lovers, this just might convert you!
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Equipment
- Thermometer
- 2 sauce pans
- Storage Jar
Ingredients
- 40 ml Water
- 105 g Granulated Sugar
- 120 ml Heavy Cream
- 120 g Butter, Salted
Instructions
- Add the sugar and water to a sauce pan and heat over medium-high heat.
- In a separate sauce pan, heat up the cream. It needs to get to 160°-170°C (320°-340°F)
- Once the sugar mixture starts to brown, swirl the pan off of the heat. Whatever you do, do not mix with a spoon. The longer you cook the caramel, the more bitter it becomes.
- Off the heat, slowly add the cream, stirring continuously with a whisk. Be careful, this is when it bubbles up and starts to bubble and spit like a cauldron. That is normal. Keep pouring in the cream and whisking simultaneously. Once everything is combined, add the butter, then mix until the butter is melted and thoroughly mixed in.
- Transfer to a bowl and let cool to room temperature. Then transfer to a proper storage container and store in the fridge until needed. I personally use squeeze bottles that are microwave safe, easy to heat up and serve.
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