Salted Caramel Sauce
Elevate your desserts with a luscious salted caramel sauce that perfectly balances sweetness and a hint of salt. This rich, velvety sauce is an essential addition to any dessert lover’s repertoire. Whether drizzled over cakes, ice cream, or enjoyed as a dip, homemade salted caramel sauce is easy to make and utterly delicious. Get ready to impress your friends and family with this irresistible treat!
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, with a preparation time of 10 minutes and a cooking time of 15 minutes.
Nutritional Value
Each serving (1 tablespoon) contains approximately 60 calories, 4g of fat, 8g of carbohydrates, and 0g of protein. This is based on one person.
Step-by-Step Cooking Process
- In a medium saucepan over medium heat, add the sugar and stir constantly.
- Continue stirring until the sugar melts and turns a deep amber color.
- Once melted, remove from heat and immediately add the butter.
- Stir until the butter is fully melted and combined with the sugar.
- Slowly pour in the heavy cream while stirring carefully.
- Return the saucepan to low heat and stir until smooth.
- Add the sea salt and vanilla extract, stirring to combine.
- Let the sauce cool for a few minutes before transferring it to a jar.
- Allow the sauce to cool completely at room temperature.
- Store in the refrigerator for up to two weeks.
Alternative Ingredients
You can substitute the heavy cream with coconut cream for a dairy-free option. Additionally, use brown sugar instead of granulated sugar for a deeper flavor.
Serving and Pairings
This salted caramel sauce pairs beautifully with vanilla ice cream, drizzled over chocolate brownies, or as a topping for pancakes and waffles.
Storage and Reheating
Store the salted caramel sauce in an airtight container in the refrigerator. To reheat, warm it gently in the microwave or on the stovetop over low heat. The sauce can be frozen for up to three months, but thaw slowly in the refrigerator before use.
Cooking Mistakes
- Don’t stir the sugar too vigorously while it melts; this can cause crystallization.
- Watch the sugar closely to prevent burning.
- Be careful when adding cream, as it can bubble up violently.
- Ensure the butter is unsalted for the best flavor balance.
- Allow the sauce to cool slightly before storing to prevent condensation.
Helpful Tips
- Use a heavy-bottomed saucepan for even heat distribution.
- For a richer flavor, add a pinch of espresso powder.
- Experiment with flavored salts for a unique twist.
- Always taste and adjust the salt according to your preference.
FAQs
Can I use brown sugar instead of white sugar?
Yes, brown sugar can be used for a deeper flavor profile, but it will change the color and texture slightly.
How long does salted caramel sauce last?
Properly stored in the refrigerator, salted caramel sauce can last up to two weeks.
Can I freeze salted caramel sauce?
Yes, you can freeze it for up to three months. Thaw in the refrigerator before reheating.
What desserts can I pair with salted caramel sauce?
It pairs wonderfully with ice cream, cakes, brownies, and even fruit!
Is salted caramel sauce difficult to make?
Not at all! With careful attention, it’s quite easy to make at home.
Conclusion
Homemade salted caramel sauce is a versatile and delightful addition to your dessert repertoire. With its perfect balance of sweet and salty flavors, it transforms any dish into a gourmet experience. Enjoy it fresh or store it for later use, and savor the indulgence!
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 over medium heat, add the sugar and stir constantly.
- Continue stirring until the sugar melts and turns a deep amber color.
- Once melted, remove from heat and immediately add the butter.
- Stir until the butter is fully melted and combined with the sugar.
- Slowly pour in the heavy cream while stirring carefully.
- Return the saucepan to low heat and stir until smooth.
- Add the sea salt and vanilla extract, stirring to combine.
- Let the sauce cool for a few minutes before transferring it to a jar.
- Allow the sauce to cool completely at room temperature.
- Store in the refrigerator for up to two weeks.
