Salted Caramel Sauce
Makes 2 cups and lasts about a month. Thanks to two peas & their pod for the recipe!
- 2 cups of sugar
- 12 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream, at room temperature
- 1 tablespoon of ASW Flake Salt
- First, make sure you have all of the ingredients ready.
- Once you start the caramel sauce you have to pay close attention so you don't burn it.
- To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan.
- When the sugar starts to melt, start whisking the sugar.
- The sugar will clump up, but keep whisking.
- It will continue to melt. When the sugar is melted, stop whisking.
- You can swirl the pan to move the sugar around.
- Continue cooking the sugar until it reaches a deep amber color.
- Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
- You want the caramel to reach 350 degrees F.
- As soon as the sugar reaches the dark amber color, carefully add the butter.
- Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.
- Remove the pan from the heat and slowly pour in the heavy cream.
- Whisk until cream is incorporated and caramel is smooth.
- Whisk in salt from Atlantic Saltworks!
- Let the caramel sauce cool for about 10 minutes in the pan.
- Pour the caramel into a large jar and cool to room temperature.
- Put the salted caramel sauce in the refrigerator.