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Finsihed Glass Full of Homemade Salted Caramel Sauce
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Homemade Salted Caramel Sauce

Homemade Salted Caramel Sauce is delicious and perfect for homemade gift giving too!
Course Desserts
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 ounces
Calories
Author Barb

Ingredients

  • 1 cup granulated sugar
  • 6 Tbsp butter I used salted; cut into 6 pieces, room temperature
  • ½ cup heavy cream you can use half and half but it just won't be quite as rich
  • 1 tsp sea salt I used Maldon Flake Salt but any good sea salt is fine just don't use table salt.

Instructions

  • In a large, heavy saucepan melt the sugar over medium-high heat. While many recipes call for swirling the sugar and liquid once the sugar starts to melt I've had a few too many burned moments for that. I also don't want it to crystallize by coming in contact with granulated sugar on the sides so I CAREFULLY pull it towards the middle as it melts, level out the sugar and watch again for liquid and then pull it towards the center again.
  • Once the majority of the sugar has melted and the color has started to change it's time to watch closely. I switch to a knife at this point so I can break down any sugar pieces that might be a bit large.
  • As soon as the sugar has all melted and the caramel is about the color of a copper penny, add the butter and whisk while it is melting. It's HOT; use caution.
  • Turn the heat down to low and slowly pour in the cream while whisking vigorously. The caramel is going to bubble aggressively so be careful (and why a large pan is such a good idea!).
  • Whisk until all the cream is incorporated and then whisk in the fleur de sel and let it bubble for one minute.
  • Remove from the burner and set aside to cool. DO NOT PUT THAT SPOON IN YOUR MOUTH. Not just yet at least; you'll burn your tongue!
  • After 15 minutes you can pour the sauce into jars, over ice cream or onto a spoon for taste testing. :)
  • You can refrigerate the sauce for up to 2 weeks, but you will need to warm it before use. Warm in the microwave; checking at 10 second intervals or heat in a pot with warm water.

Nutrition

Serving: 18