Salted Caramel Sauce is a versatile treat that makes a perfect edible gift over the holidays. It's a yummy treat any time of year, but the holidays are a time of indulgence, which makes this deliciousness perfectly acceptable. Because this is just basically cream and caramelized sugar.
What is Caramelization?
The brown colour and nutty flavour that caramelization gives to food is the result of the sugar oxidizing under high heat. Caramelization of sugar, or sucrose, happens at 160 degrees. You can read more about the science of caramelization of sugar, and other foods, here: What is Caramelization?
Key to Caramel Sauce: Don't Stir
The key to making this sauce is not stirring while the sugar caramelizes. Stirring will cause sugar crystals to cling to the sides of the pot, which will result in hard lumps, instead of a velvety smooth sauce.
An Always Welcome Edible Gift
I'm a big fan of caramel, and salting it takes it up a notch, giving an extra dimension to the sweetness. This caramel sauce is quick and easy to make and is creamy, salty and sweet all at once. I really haven't met anyone who doesn't love salted caramel. Which is why little jars of this stuff always make such a welcome gift.
How to Use Your Salted Caramel Sauce
As I mentioned, this sauce is very versatile. So versatile that I'm making a list here:
- You can pour it over ice cream, of course, and so much more:
- Apple pie
- Filling donuts
- Desserts like this this Skillet Caramel Apple Crisp.
- A bowl of hot oatmeal
- A dip for apples and other fruit
- Stir it your coffee, instead of cream & sugar
- Blend it into a milkshake
- Use in baking, like these Salted Caramel Shortbread Cookies
The uses for salted caramel sauce are kind of endless. And it's a good thing it's so useful, because otherwise, I could just eat that sweet creaminess up by the spoonful.
Salted Caramel Sauce
- 1 ½ cups granulated sugar
- ½ cup water
- 1 cup whipping cream
- 2 tablespoon salted butter
- I teaspoon vanilla extract
- 1 teaspoon course sea salt or kosher salt
- In a large heavy saucepan, put the sugar and water and stir. Have all of the other ingredients at the ready.
- Over medium high heat, bring to a boil. Do not stir. Swirl the pan often. It should boil for around 15 minutes or until it turns a medium amber color. Use a pastry brush dipped in water to move any sugar crystals on the sides of the pan into the boiling mixture.
- As soon as the color looks good, remove the pan from the heat and pour in the cream. Be careful as it will bubble like crazy!
- Whisk the cream in, then the butter, vanilla and salt. Whisk until smooth and leave to cool. Once cool, pour into 2 one cup (8 oz) jars and refrigerate.