Salted Caramel Sauce

caramel1

I have never made caramel before, but I watched this episode of Kelsey’s Essentials and decided that this should be easy enough to try. Thankfully it worked out really well and I will use this recipe again. This caramel is destined to become part of the Snicker’s cake that I will be serving on Labor Day. I am also going to attempt making marshmallow fluff from scratch so hopefully that recipe turns out as well as this caramel! 🙂 Thanks for reading, enjoy!

Salted Caramel Sauce – adapted from Kelsey’s Essentials

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon Fleur de Sel, or kosher salt

Directions –

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 7-10 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook’s Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

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4 thoughts on “Salted Caramel Sauce

  1. Pingback: Snicker’s Cake | Mom-Makes...

  2. Pingback: Apple Crisp II | Mom-Makes...

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