Salted Caramel Sauce
What seems like a million years ago, I learned how to make a simple caramel sauce without the use of a thermometer, and only a few ingredients. It’s become part of my repertoire, now with a healthy addition of flaky salt for a more…grown-up flavor. This will hold in your fridge for several days and warms nicely at 50% power in the microwave, with the lid to the container slightly ajar of course!
A few tips:
Don’t stir the sugar. I know you’ll want to, but don’t. If you do, you could crystallize it, and that’s basically a game over situation. Resist the urge.
Know that the mixture will bubble and spurt once you add the cream, so be sure to use a pot that is large enough, not a teeny tiny one.
If you don’t have lemon juice, you can use a teaspoon of light corn syrup instead.
Add your delightful flaky salt once the sauce has cooled a little bit to prevent it dissolving. This way you’ll get extra crunch.
Salted Caramel Sauce
Ingredients
- 1 cup(s) sugar
- 1/4 cup(s) water
- 1 teaspoon(s) lemon juice
- 1 cup(s) heavy cream
- 1 teaspoon(s) flaky salt, Maldon or good quality
Instructions
- In a heavy, non-stick pan, stir together the sugar, lemon juice and water until sugar is dissolved. Bring to a boil and COOK WITHOUT STIRRING until the mixture is a deep amber color, about 10-15 minutes. Stir in the cream and boil until the sauce thickens and coats the back of a spoon, about 2 more minutes.
- WARNING: THE CREAM WILL BUBBLE VIOLENTLY WHEN ADDED TO THE COOKED SUGAR MIXTURE. PLEASE BE CAREFUL!!!
- Once the sauce has cooled a bit, stir in the flaky salt. Serve!
