Remember a few days ago when I talked about salt and I made mention of delicious fleur de sel caramels? Well here is my go to recipe for an amazing salted caramel sauce using regular kosher salt from your pantry. A scrumptious example of silky and gooey, sweet and rich, where the hit of salt brings it all together in a perfect union. I like to make this caramel a little on the dark side to get the most depth of flavor out of the caramelized sugar. Put it in a glass jar and stash one in your refrigerator to drizzle over any ice cream or a warm fruit crumble. Every recipe you make for yourself will also make enough to fill up a small jar for a friend. Trust me – they’ll be glad you did!
Salted Caramel Sauce
250g (1 1/4C) granulated sugar
115g (8Tbsp) unsalted butter-at room temp and cut into small pcs
150 ml heavy cream
½ tsp kosher salt
1- In a heavy bottomed saucepan combine the sugar and water and cook over low heat until the sugar is dissolved. Turn the heat up to medium and without stirring continue cooking until the mixture turns a golden caramel color.
2 - Remove from heat and add cream – it will bubble. Put pan back on the heat and begin stirring until all dissolved and thick and creamy.
3 - Take pan off of heat and stir in the butter and salt until all is melted and incorporated.
4- Let cool and store in a jar in the refrigerator.
*tip – add the salt ¼ tsp at a time and taste after each to desired saltiness.
photo by Matthew Meade