Salted Caramel Sauce
MUSIC PAIRING: Salt-N-Pepa, Very Necessary
Remember that badass snickers cake I made? Don’t worry, I won’t let you forget it even if you want to. I worked too hard on it so expect some boasting here and there for a while. Humble boasting, of course. Well, this here sauce was a co-star in said cake but I wanted to give it room to shine on its own.
I think most of you will agree with me when I say that homemade things are the best things. That’s definitely the case when it comes to components within a recipe. For example, part of the reason that cake was so delicious is because each and every component was homemade, with love might I add. Sure, I could’ve used a jar of salted caramel sauce but why in the world would I do that when I could make my own? Duh.
You might not believe this but I’m actually a very healthy eater. No, my world doesn’t exist solely of biscuits and fries although that’s definitely the world I want to live in. Contrary to what my inner self really wants, I actually love vegetables, whole grains, crazy things like chia seeds… I know, don’t even think about telling anyone. I prefer to hide behind my mask of butter and shame.
That said, I far prefer even the unhealthy stuff in my life to be made of real things and not whatever unpronounceable ingredients are found on the side of most packages. Plus, making your own salted caramel is just cooler than not.
This recipe couldn’t be easier. You just need a splash of confidence and a pinch of bravery and you’re all set. I should also add that you need a whole lotta willpower too because, before you know it, you will have “tasted” most of the pan to, ahem, make sure it was up to par.
Why Salt-N-Pepa? I like to get hyped up in my kitchen when I’m making unfamiliar things. While I actually have made my own salted caramel before, I felt a little nervous even still. So, I relied on my girls to help me out. Old school style.
Recipe by: Brown Eyed Baker
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream, at room temperature
- 1 tablespoon fleur de sel (or any other flaky sea salt)
- Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
- Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.
- As soon as the caramel reaches this deep amber color, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
- Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.
- Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
- Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.