Salted Caramel Sauce Recipe


Salted Caramel Sauce Recipe

Why buy salted caramel sauce, when it is so easy to make. This one is an adaptation from a recipe I saw on CHOW -- but I like to use gray salt. It has a nicer crunch to it than the original kosher salt.

It can be store in the fridge for up to 2 weeks. Rewarm before using.

1 cup super fine sugar
1 tablespoon water
4 tablespoons unsalted butter (1/2 stick)
1/2 cup heavy cream
1/2 teaspoon grey salt - broken up so that the grains are not too big

1. Stir together sugar and 1 tablespoon water in a small saucepan, place over medium-high heat, and bring to a boil. Let boil until amber in color, about 3 minutes.

2. Add butter and stir to combine. Remove from heat, add cream and salt, and mix well.

3. Serve immediately or let cool to room temperature, cover, and refrigerate.