Salted Caramel Sauce (Smitten Kitchen)

READY IN: 15mins
SERVES: 1
YIELD: 1 1/3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need – at least a two or three quart pot, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color.
  • Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.
  • You can use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
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