10.08.2014 - Nongsa, Batam. Wanted to try making my own salted caramel sauce and finally got the chance to try one. This recipe from sallysbakingaddition.com. The caramel sauce was perfectly delicious but however i still find my caramel a little runny. I couldn't figure out why as i have followed all the steps. anyway, it was super duper delicious!! maybe i am just little fussy about my sauce but for many probably say it was perfectly cook with that consistency.
The caramel itself doesn’t take long to make – only about 10 minutes. However, you’ll want to to cool down completely before using it in a recipe. The caramel will thicken as it cools. Salted Caramel can used for toppings of cinnamon rolls, cheesecake, apple pie bars, or even drizzled on chocolate chip quick bread. Dip apple slices into it, spoon it over ice cream, put it into decorated jars and give it as a holiday gift, or just eat it with a spoon. (You know you want to.) The possibilities for salted caramel are endless! written by sallysbakingaddiction.com
Homemade Salted Caramel Sauce
yield: 1 CUP prep time: 10 MINUTES total time: 10 MINUTES, PLUS COOLING
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces*
1/2 cup (120ml) heavy cream*
1 teaspoon salt
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.