There is nothing like homemade caramel drizzled over your favorite winter dessert, or stirred into your favorite warm drink! This fully loaded recipe is simple to make, and oh so delicious! This simple, sweet, winter treat makes it hard to go back to store bought ones 🙂
Salted Caramel Sauce
recipe from Two Peas & Their Pod
2 cups granulated sugar
12 Tbsp unsalted butter (preferred), at room temp, cut into pieces
1 c heavy cream, at room temperature
1 Tbsp fleur de sel – or any sea salt you have on hand. I use 1/2 Tbsp Pink Himalayan sea salt
Line up all your ingredients. In a large, heavy bottom 2-3 qt sauce pan (or heavy bottom high-sided pan) add sugar and warm over medium high-heat. When the sugar starts warm, begin to whisk. The sugar will clump together as you whisk, but don’t stop. As it continues to melt, continue pulling the outside sugar around the edges into the center. When the sugar is melted, stop whisking and swirl the pan to move the sugar around.
Watch it closes as the sugar begins to turn amber. When the sugar reaches a deep amber color – not dark amber, remove from heat and take its temperature. It should reach between 300-350*. I find that by the time the sugar reaches a deep amber color, the sugar is already at that temperature. Make sure to remove the pan from the heat, as the sugar can turn from a deep amber color to dark amber (burnt) within seconds. Add butter and whisk until melted. The sugar will bubble, keep stirring! If the sugar gets stuck to the whisk, switch to a wooden spoon. I add the butter off the heat, and then place the pan back over low heat to whisk.
Slowly add the heavy cream and wish until the cream is incorporated and the caramel is smooth. Whisk in the salt and let sit for about 10 minutes in pan to cool. Pour into a large jar, or several smaller jars, and cool to room temp.
When cool, store in the refrigerator for about a month. If it firms up to much, microwave it for a few seconds, or give it a warm bath to soften, and use.
Makes approx. 2 cups.