Salted Caramel Sauce

In COVID-19 times, you need to either be lucky and get your ingredients from the grocery store OR you can make them.

I was craving Sundays. Badly. On a Sunday. (As you do.) Obviously, you need toppings and as much as I LOVE my Williams-Somona hot fudge, I wanted caramel. Salted Caramel. This was completely out of the blue because I am normally not a salted caramel person. COVID-19 changed that. After trying multiple recipes online, I actually just ended riffing, because when this all began, you probably couldn’t even find heavy cream! This is what I did to make my own Salted Caramel Sauce.

-I cup of granulated Sugar
-1/4 cup of water
– 2 tablespoons of unsalted butter, cubed
-1/2 cup of heavy whipping cream (you can use whole milk, with 1 tablespoon of cornstarch mixed together)
-1/4 teaspoon of Malden salt

How to:

1. Have an ice bath ready. You will need to have a big ice bath ready so that the caramel can stop cooking.

2. Add sugar and water to a medium-size sauce pan. If you have a pan with a light colored inside, this will be easier. Heat the sauce pan over low heat until the sugar is dissolved. .

3. Heat up the pan to medium high heat and DO NOT TOUCH the caramel. Cook until its a golden caramel. Once you have a golden color, whisk or move the pan in a circular motion until you get an even golden color.

4. In a different sauce pan. With the sugar is bubbling, add the dairy (Milk-cornstarch mixture/heavy cream), and salt. Stir with a whisk until the salt is dissolved.

5. When you’re happy with the beautiful color on your caramel, turn the heat down. Add the butter. Caramel will bubble angrily at you. It’s ok. Speak to it lovingly. It will calm down. Whisk until it calms down and crank up the heat to a medium-high once more.

6. Drizzle the milk/cream mixture, carefully and slowly. The caramel will get angry at you again. It’s like a teenager and you asked it to clean their room. It’s fine. They’ll calm down. Once you add all of the dairy, turn the heat down and whisk for 1 minute allowing it to cool down.

7. Remove from the pan, dunk the pan to that ice bath. Allow it to chill out.

8. Serve the caramel sauce warm or put it in a heatproof container (I used a mason jar). Allow it to cook to room temperature. Store in the fridge. It will keep for a month!

If you want to drizzle it on something place the jar in a pan with a few inches of warm water to warm it up again and make it pourable.

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