Salted Caramel Sauce
Seeing as fall is just around the corner, I thought it only appropriate to share one of fall's star guests: salted caramel. This recipe is from one of my all-time favorite chefs to learn from, someone I've been following on Youtube for years now and have learned an endless abundance of cooking tips from.
Chef John's Salted Caramel Sauce recipe is so good, I now always make sure to have some on hand. I put it in my coffee, enjoy it with ice cream, make buttercream for cakes and cupcakes; the uses are endless. I also like to double or triple the recipe and share with friends and family in little mason jars for a great little gift. Give this recipe a try; it will not disappoint! Enjoy.
Salted Caramel Sauce
Makes approximately 2 1/2 cups
2 cups white sugar
10 tablespoons unsalted butter, cut in chunks
1 cup plus 2 tablespoons heavy whipping cream
Sea salt, to taste
CAUTION: Do not touch sugar at any stage of it cooking, as it gets molten hot. Use a heavy-bottom pan with high sides as the mixture will bubble and foam quite a bit when adding cream and butter.
1. In a large, heavy bottom pan over medium low heat, add all the sugar. Cook, whisking and mixing occasionally, until all the sugar has dissolved, then do not whisk again until adding the butter and cream. Let sugar cook until it turns a golden amber color and you see the very first wisps of smoke. (Do not walk away from sugar while you wait for it to come to color, as it can burn within seconds; you must be ready for next step as soon as you see slightest wisp of smoke coming from the sugar). Keep in mind, the darker you allow your sugar mixture to turn, the less sweet and deeper flavor you will get.
2. When you see the first wisps of smoke, turn off the heat and let it sit for about 30 seconds. Next, add in the butter and whisk until well incorporated. Then add in the heavy whipping cream all at once and whisk again until well incorporate (be careful when adding these ingredients, as the mixture will bubble and foam up until incorporated, even with the heat off). Add salt to taste (I added about a teaspoon, but add more if you want it saltier).
3. Sauce will thicken significantly as it cools. Transfer to a mason jar and keep refrigerated. Can be reheated in the microwave for 5-10 seconds to become pour-able consistency again. Enjoy!
Recipe from Foodwishes Chef John