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Salted Caramel Sauce

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Let me be very clear, this salted caramel sauce is divine!  I have always been a lover of anything caramel, and this sauce has me a little hot and bothered.  For some reason, caramel has always been hard for me to make.  I’ve burned it more times than I care to mention, and actually gave it up a few years ago.  But then… this whole salted caramel craze happened.  So, my trick it to use a little water.  I know it is not the traditional way of melting the sugar, undisturbed, then swirling the pot.  Ya, that is exactly when I burn it!  If you just use a little water to dissolve the sugar first, it is so much easier to manage!  For the salt, I use a pink Himalayan salt that I crush very finely with the back of a spoon, make sure you don’t use any chunks because they won’t dissolve very well.  You can also use crushed Kosher salt.

I’m sure the purist would sniff at me using water to start my sauce, but I don’t care!  If you’ve ever burned caramel sauce, give this a go!  Oh ya, and I just recently experimented with NOT using a pastry brush and water to brush down every last sugar crystal, and guess what?  It didn’t crystalize!  Just whisk like hell when a sugar crust forms on top, and then when you add the cream and butter, and your sauce will be velvety smooth.  Let me know it works for you!

Salted Caramel Sauce
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
When working with melted sugar, remember that it is VERY HOT. Please don't ever touch it! Caramel sauce can burn very quickly, so have everything ready and within reach before you being. When you combine the hot sugar with the cream and butter, it can bubble up, so be prepared. It helps to have the butter and cream at room temperature.
  • 2 cups sugar
  • ¼ cup water
  • 12 Tbs butter
  • 1 cup heavy cream
  • 1 Tbs Himalayan pink salt, crushed fine
  1. Combine sugar and water in a 2-3 quart sauce pan, whisk to dissolve over medium heat. Stop whisking and watch it carefully. Sugar crystals will form on the sides of the pan as the water evaporates. Use a wet pastry brush to wash them down, if you like.
  2. The melted sugar will begin to turn an amber color, usually the center of the pan will darken first. Watch as the color develops to resemble a copper penny. This takes about 15 minutes. If a layer of sugar crystals form on top, stir in to dissolve. As soon as I notice this darkening, I will also see little wisps of smoke. Remove from heat, the sugar will continue cooking.
  3. Carefully add the butter, whisking continuously until incorporated.
  4. Carefully pour in the cream and salt, until the sauce is completely smooth.
  5. Store in the refrigerator for up to 3 weeks. Re-heat to thin the sauce again.


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