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Here's is a quick recipe of homemade salted caramel sauce that tastes super delicious on almost anything. Its flavors will remind you of milk toffee or butterscotch candy. I'll be using it in many of my upcoming recipes.
The sauce calls for just 4 ingredients (salt included). The process of making caramel is easy, you just need to be vigilant and the steps are very easy to follow. The pictorial and the video will help you further.
How to make it?
The most important tip for making this sauce is to keep the ingredients measured beforehand. Caramel would burn in seconds and you need to add the next ingredients immediately.
Another tip is to make it with full concentration without any multitasking. The sauce takes just a few minutes to cook and fewer to burn.
- Start making the sauce by heating the sugar in a pan. Keep the heat on high and stir constantly for even cooking. Adjust heat as needed but sugar will begin to melt on high temperature only.
- The sugar will first begin to melt.
- Then the color will change within minutes. Now here is the secret, sugar reduces it's sweetness as it is caramelized and develops a nutty flavor that we love in caramel. Look for deep mahogany color for the best taste while stirring the caramel constantly and keeping the butter close to you. If you add the butter too early while the caramel is still pale yellow, the sauce will be too sweet and lack flavor. and if you wait too long and the caramel turns brown, the sauce will taste bitter and burnt. It needs a bit practice. I'll advise to wait and push it to dark lovely caramel color but not brown.
- As soon as that color has reached stir in butter. Butter will immediately stop caramelization. I used butter cut in small cubes so it melt quickly. Reduce heat to low.
- This thing splutters, it is not risky but just be careful and keep your body slightly away while stirring butter in the sauce. Caramel is very hot and can burn immediately. (Consider wearing cooking gloves if you are new to cooking.)
- When butter is fullt melted and butter cubes are not visible add the cream. Mix cream in the sauce, the sauce will keep bubbling.
- Time to make it salted. Sprinkle salt over the surface of sauce and mix it throughly. For best taste use sea salt other salts like table salt or pink salt can be used too. When the sauce is smooth turn off the heat.
- The sauce will be pretty thin while hot, but it thicken significantly as it cools.
Recipes in which you can use this sauce:
- Salted Caramel Brownie
- For topping on Dulce de leche Ice cream
- For topping on Dulce de Leche Mousse
- To make Salted Caramel Ice cream
Salted Caramel Sauce (smal batch)
- ½ cup granulated sugar
- 3 tablespoon salted butter, (60 grams) add extra salt after tasting if using unsalted butter.
- 4 tablespoon cream
- ¼-½ teaspoon salt , or to taste
- In a heavy bottomed pan melt sugar on high heat until melted.½ cup granulated sugar
- Reduce heat and keep stirring until color changes to amber colored liquid.
- Immediately add butter. Be careful as this can cause splutters.3 tablespoon salted butter
- Keep stirring. As soon as the butter is completely melted add cream and salt.4 tablespoon cream, ¼-½ teaspoon salt
- Turn off heat and keep stirring until the sauce stops bubbling.
This recipe is inspired by Sally's baking addiction.
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