Brie Jonna: Salted Caramel Sauce

Posted on December 24, 2014

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Today’s #MBrecipes is something sweet from Community Outreach Manager & sugar junkie Brie Jonna!
Brie: “I love sugar. I have dessert every day. Sometimes (ok, often) multiple times a day. But, I defy the rule of sweets lovers by not liking caramel, or marshmallows, or anything really sugar packed and chewy. It’s mostly a texture thing. But I love this baking blog, and I love the sweet and salty combo so when I saw this recipe I decided to try it… and you should too. Because it’s AMAZING.
What do you do with salted caramel sauce you may wonder? The answer is put it on EVERYTHING. Brown Eyed Baker (www.browneyedbaker.com) suggests a ton of great recipes you can make with it, you can dip apples or pretzels in it, make a caramel popcorn ice cream sundae, just put it on the dessert table at your holiday gathering and let people put it on all the desserts! But really, it’s not even an important question. Because I would eat it by the spoonful if given the chance. I would eat PAPER if it was dipped in the stuff. So just make some, keep it in the fridge, and I promise you won’t have a hard time finding uses for it.”

Homemade Salted Caramel Sauce

Yield: 2 cups of sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This easy salted caramel sauce will change your life! It’s perfect to keep in the refrigerator for ice cream sundaes, or package it up and give it as gifts!

Ingredients:

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

Directions:

1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

(The lighting doesn’t depict the color perfectly in the photo above, but if you look to the left side, you will see there is some darker caramel underneath – this was the predominant color at this point.)

3. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You’ll want to warm the sauce up before using.

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Posted in: #MBrecipes