Salted Caramel Sauce
Thick, gooey, salty, and sweet, this salted caramel sauce is everything you want it to be. Use it in frostings, spread it between cake layers, drizzle it on everything.
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Thick, gooey, salty, and sweet, this salted caramel sauce is everything you want it to be. Use it in frostings, spread it between cake layers, drizzle it on everything.
1 cup sugar
1/2 cup heavy cream
1 ounce (2 tablespoons) unsalted butter
1 teaspoon high-quality sea salt
1. Place sugar in a heavy-bottomed pot. Add just enough water to hydrate the sugar (about 1/2 cup). Stir to hydrate the sugar evenly. Tip: adding a little squeeze of lemon juice can help prevent the caramel from crystallizing!
2. Cook sugar, without stirring, until it starts to develop a golden color.
3. Start whisking, and turn off heat when mixture has an even amber color. It should be about the color you'd expect for your final caramel sauce.
4. Slowly and carefully add cream while whisking. Be careful - there will be some bubbling and hot steam at first.
5. Remove from stove and whisk in butter until completely dissolved. Whisk in salt.
6. Allow sauce to cool before using.
