Salted Caramel Sauce

I was asked to bring caramel sauce to a family picnic, and my cousin shared this salted caramel recipe with me. We served it with an ice cream sundae bar, and it was a hit—rich, buttery, and absolutely delicious. It’s just as good drizzled over apple slices, a warm slice of apple pie, a chocolate brownie, or even pancakes or oatmeal. This is so good, you will be tempted to just eat this right out of the jar!

If you want to make regular caramel sauce, you may reduce the salt to 1/2 tsp.  However, do not leave it out completely.

Avoid doubling or tripling this recipe.  The added volume could prevent the sugar from melting evenly and properly.  Make multiple batches instead.

1 cup granulated sugar (make sure it's labeled "pure cane")

6 TBS unsalted butter, at room temperature and cut into 6 pieces

1/2 cup heavy whipping cream, at room temperature (Do not use milk or Half & Half)

1 tsp salt

1 tsp vanilla

In a medium heavy-duty stainless-steel saucepan (do not use nonstick) over medium to medium-low heat.  Cook the sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula.

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. It should take about 6 minutes, or so.  Stir constantly, especially around the bottom edges, and be careful not to let it burn.

Once the sugar is completely melted, reduce the heat to low and stir in the butter, one tablespoon at a time.  Be careful in this step because the caramel will bubble rapidly when the butter is added.  (If you're nervous about this splattering, wear kitchen gloves.)  Cook and stir constantly until the butter is melted and well combined.  If you notice the butter separating or if the sugar clumps up, remove the pan from the heat and vigorously whisk to combine it again.  Keep whisking until it comes back together, even if it takes 3 to 4 minutes.  It will eventually- just keep whisking.  Return to heat when it's combined again.

Very slowly and carefully pour in the heavy cream (room temperature), stirring constantly.  Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added.  

When all of the heavy cream has been added, stop stirring, increase the heat to medium and let it boil for 1 minute.  It will rise in the pan as it boils.  If you would like to be precise and use a candy thermometer, the temperature should reach 220F degrees.

Remove from heat and stir in the salt and vanilla.  The caramel will be a thin liquid at this point.  Allow to slightly cool and thicken before using.  Caramel thickens considerably as it cools.

This caramel is o.k. left at room temperature for up to a day.  Cover tightly and store in the refrigerator for up to 1 month.  Caramel solidifies in the refrigerator.  Reheat in the microwave or on the stove to desired consistency before using.

You may also freeze this for up to 3 months.

Makes 1 cup

Source:  Sally's Baking Addiction

Cindy