A great balance of sweet and salty in a creamy caramel sauce.
Salted caramel sauce is one of the “must have” things in the refrigerator, specially during the fall season!
To make caramel you don’t need any special skills or any special equipment. All you need is to pay close attention to the sauce pan and be very careful while making it.
This sweet treat is a great addition to apple pie, pumpkin pie, classic cheesecake, pumpkin cheesecake, ice cream. It’s can be used as a filling for cupcakes, cakes, brownies, popcorn, cookies bars and more.
Ingredients:
225 g sugar
65 ml water
100 ml heavy whipping cream
70 g butter
½ teaspoon salt
Step 1
In a sauce pan carefully mix together the sugar and water. Wait until all the sugar dissolves over medium heat. Next turn the heat to maximum and DON’T MIX IT! Wait until it gets amber color and remove from the heat.
Step 2
Add WARM heavy whipping cream and mix very well. Be careful because the mixture will bubble a lot! Then add the butter, salt and mix again.
Step 3
Let it cool to room temperature, transfer to a jar and store in the refrigerator up to two weeks.
Notes:
Be very careful when making caramel sauce.
Depending on your taste, bring the sugar mixture to the light or dark amber color.
- 225 g sugar
- 65 ml water
- 100 ml heavy whipping cream
- 70 g butter
- ½ teaspoon salt
- In a sauce pan carefully mix together the sugar and water. Wait until all the sugar dissolves over medium heat. Next turn the heat to maximum and DON’T MIX IT! Wait until it gets amber color and remove from the heat.
- Add WARM heavy whipping cream and mix very well. Be careful because the mixture will bubble a lot! Then add the butter, salt and mix again.
- Let it cool to room temperature, transfer to a jar and store in the refrigerator up to two weeks.
- Be very careful when making caramel sauce.
- Depending on your taste, bring the sugar mixture to the light or dark amber color.
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