Salted Caramel Sauce
Indulge in the luxurious taste of salted caramel sauce, a perfect blend of sweet and salty that elevates any dessert. This versatile sauce can be drizzled over ice cream, cakes, or enjoyed with fresh fruits. Learn how to master this simple yet impressive recipe that will have your friends and family begging for more. With just a few ingredients, you can create a decadent treat that adds a gourmet touch to any dish.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes about 1 cup of salted caramel sauce. Preparation time is approximately 10 minutes, with a cooking time of around 15 minutes.
Nutritional Value
Per serving (1 tablespoon): 60 calories, 0g protein, 7g carbohydrates, 3.5g fat, 0g fiber, 5g sugar. This nutritional information is for one person.
Step-by-Step Cooking Process
- In a medium saucepan, heat the sugar over medium heat, stirring constantly.
- Once the sugar melts, stop stirring and let it cook until it turns a deep amber color.
- Remove the saucepan from heat and carefully add the butter, stirring until melted.
- Slowly pour in the heavy cream while continuing to stir.
- Add the sea salt and vanilla extract, mixing well to combine.
- Return the saucepan to low heat if the sauce is too thick, stirring until smooth.
- Let the caramel cool for a few minutes before transferring it to a jar.
- Allow the sauce to cool completely at room temperature.
- Store the caramel sauce in the refrigerator for up to two weeks.
- Reheat gently in the microwave or on the stove before serving.
Alternative Ingredients
You can substitute the heavy cream with coconut cream for a dairy-free version. Additionally, using dark brown sugar instead of granulated sugar can enhance the flavor profile.
Serving and Pairings
This salted caramel sauce pairs beautifully with vanilla ice cream, drizzled over brownies, or as a filling for cakes. It’s also delightful when served with fresh apples or pears.
Storage and Reheating
Store the salted caramel sauce in an airtight container in the refrigerator. It can be reheated in the microwave or on the stove. The sauce can be frozen, but may require gentle reheating to return to a pourable consistency.
Cooking Mistakes
- Don’t stir the sugar once it starts melting to avoid crystallization.
- Watch the color closely to prevent burning.
- Always add cream slowly to avoid splattering.
- Use a heavy-bottomed saucepan for even heat distribution.
- Ensure butter is at room temperature to mix easily.
Helpful Tips
- Use a candy thermometer for precise temperature control.
- For a deeper flavor, add a pinch of espresso powder.
- Experiment with flavored salts for a unique twist.
- Always have your ingredients ready before starting the cooking process.
FAQs
How long does salted caramel sauce last?
Salted caramel sauce can last in the refrigerator for up to two weeks if stored properly in an airtight container.
Can I use this sauce for baking?
Absolutely! This salted caramel sauce is perfect for adding flavor to cakes, cookies, and pastries.
What should I do if my caramel sauce is too thick?
If the sauce is too thick after cooling, you can gently reheat it and add a bit of cream to achieve your desired consistency.
Can I make salted caramel sauce without butter?
Yes, you can use coconut oil or a dairy-free butter substitute to make a vegan version of the sauce.
How can I make the sauce less sweet?
To reduce sweetness, you can increase the amount of salt or add a bit of lemon juice to balance the flavors.
Conclusion
Homemade salted caramel sauce is a delightful treat that enhances any dessert. With its rich flavor and simple preparation, this sauce is a must-have in your culinary repertoire. Enjoy the sweet and salty combination that will satisfy any sweet tooth!
Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, heat the sugar over medium heat, stirring constantly.
- Once the sugar melts, stop stirring and let it cook until it turns a deep amber color.
- Remove the saucepan from heat and carefully add the butter, stirring until melted.
- Slowly pour in the heavy cream while continuing to stir.
- Add the sea salt and vanilla extract, mixing well to combine.
- Return the saucepan to low heat if the sauce is too thick, stirring until smooth.
- Let the caramel cool for a few minutes before transferring it to a jar.
- Allow the sauce to cool completely at room temperature.
- Store the caramel sauce in the refrigerator for up to two weeks.
- Reheat gently in the microwave or on the stove before serving.
