Salted Butter Caramel Sauce

[pic to come]

I’ve never loved caramel but i’ve been craving it lately and this recipe totally came through. Heres what i learned and did…. (and what i will be doing again once i run out). (original recipe from a fabulous food blog called

(Makes about 1 1/3 cups)


  • 1 cup sugar
  • 3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
  • 1/2 cup plus two tablespoons heavy cream, at room temperature


  1. Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly.Cook the liquefied sugar to a nice, dark copper color.
  2. Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.
  3. You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
  4. Serve over everything.
good to know:
+ These 10 tips are GREAT for beginners. (Definitely do the ice bath thing!) I will say that within the tips it says its better not to stir the sugar and the above recipe says to stir it so it doesn’t burn… I’m thinking theres a gray area that involves a little bit of stirring/ a little bit of sitting but will have to try it next time.

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