There are a few dessert elements that I consider to be sexy. This silky sweet and salty caramel sauce is one of them. I use it to top cakes, fresh berries, ice cream, I have dipped macarons in it, topped brownies, drizzled it over nuts, used it to flavor cupcakes, poured some in coffee, and hot chocolate. Needless to say this recipe is very versatile. It keeps in the fridge for a month, takes about 10 minutes to make and is a fabulous hostess gift.
This recipe yields about a cup, and is better made in batches if you want more of it using this process. Recipe follows and you can also find it here: Sea Salt Caramel Sauce
Sea Salt Caramel Sauce:
1 cup (200g) granulated sugar
6 T (90g) butter, cut into cubes
1/2 cup (120ml) heavy cream
1 tsp sea salt (fleur de sel is my favorite)
1 tsp vanilla bean paste (optional)
Glass jar with a lid
In a heavy bottom sauce pot, heat the sugar stirring constantly with a wooden spoon or heat safe spatula over medium heat. It will clump then melt after a few minutes. Keep stirring. The sugar will dissolve and start turning a light golden amber color. Do not let it get too dark, it will burn and taste bitter. Add in all of the butter at one time and keep stirring (it will bubble up).
Remove from heat for a moment and stir until the butter is melted. Cook over medium low heat for 2 minutes or just until it is a smooth consistency. Slowly stream in the cream and keep stirring. The mixture will once again bubble up. Allow to boil for 1 minute. Remove from heat and stir in vanilla and sea salt. Pour into a glass jar.
Allow to cool at room temperature before storing in the refrigerator. It can be kept out for gifting but should be refrigerated after that. Warm slightly before serving.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.