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Salted Caramel Sauce Recipe

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This recipe for Salted Caramel Sauce is from Momma Whitley's Munchies II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups Granulated Sugar
12 Tablespoons Unsalted butter, at Room Temperature, Cut Into Pieces
1 Cup Heavy Cream, At Room Temperature
1 Tablespoon Flaky Sea Salt
Directions:
Directions:
Add sugar in an even layer over the bottom of a heavy (2-3 quart) saucepan.

Heat sugar over medium-high heat, whisking it as it begins to melt. You will see that the sugar will begin to form clumps That's OK. Just keep whisking. As it continues to cook, the sugar will melt back down.

Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks. Continue cooking until the sugar has reached a deep amber color. It should be almost a reddish-brown color, and have a slightly toasted aroma. Be careful, as the caramel can burn easily. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees.

As soon as the caramel reaches 360 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will bubble up.

Whisk until all of the cream has been mixed and the sauce is smooth. Add the flaky sea salt and whisk to mix well.

Set the sauce aside to cool for 10-15 minutes and then pour into a glass jar and let cool to room temperature. You can refrigerate sauce for up to 2 weeks. You will want to warm the sauce before using.
Personal Notes:
Personal Notes:
This is really good on top of bread pudding (Recipe in this cookbook).

 

 

 

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