Salted Caramel Sauce Recipe

14 Nov

Salted Caramel Chocolates

A few months ago, I tried my hand at making these amazing salty, chewy caramels from David Lebovitz. It was my first time making candy and even *gasp* using a candy themometer! Which really can be quite scary and takes a lot of practice balancing between a themometer, spatula and boiling pot of sugar.

The first batch turned out like a burnt, caramel sucker. I had over-cooked and the sugar formed a hard, hard mass. The second batch was better, but this time under-cooked and as a result a bit too soft. I decided to call off my candy-making days for a while because, quoting the great Forrest Gump, candy-makin’ is tough.

Until I found the recipe for a salted-caramel sauce that is easy and addicting. I’ve been using it for everything, on top of ice cream, sandwiched between cookies, drizzled on upside-down apple cake and in my most recent venture, as the filling for some very delicious chocolates. Or you can just eat it with a spoon directly from a bowl…not that I’ve done this…

If you’ve never had salty caramels, don’t be afraid. There’s nothing better than the sweet toffee notes and little spikes of salty goodness rolling all over your tongue. You’ll be hooked for life on salty sweets.

Salted Caramel Sauce from Smitten Kitchen

Makes about 1 1/3 cups

1 cup sugar
3 ounces (6 tablespoons) salted butter
1/2 cup plus two tablespoons heavy cream, at room temperature
1/4 tsp. sea salt for sprinkling or more to your liking!

Melt the sugar over medium heat ( I choose to take my time and cook at a lower temperature for longer in order to avoid burning the sugar) whisking the sugar so it cooks evenly. If you get little chunks of sugar sticking together, don’t worry, as the mixture heats up the will dissinegrate, but you smush them up a bit to help with the process.

The sugar will liquify, cook this liquid until it reaches a dark copper color. Add the butter all at once, and keep whisking. Turn off the stove and add the heavy cream, careful it foams. Whisk until all ingredients are incorporated and you have a smooth sauce.

Pour into jar, bowl or use immediately. Sprinkle with a little bit of seasalt and enjoy!

Cleaning tip: boiling water cleans up any hardened sugar!

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3 Responses to “Salted Caramel Sauce Recipe”

  1. NOLAchef November 14, 2012 at 7:51 pm #

    So the saltiness is just from the butter?! What if I use non salted butter? How much salt do I use?

    • Kelly Poindexter November 14, 2012 at 8:15 pm #

      Good question Liza, I adjusted the recipe now, because I forgot to mention that you can do an additional sprinkling of sea salt before serving. How much? It depends on your taste, but usually a light sprinkling will do.

      • NOLAchef November 14, 2012 at 8:42 pm #

        Gracias!

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