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Salted Caramel Sauce Recipe

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This recipe for Salted Caramel Sauce is from Our Family Cookbook , 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 sugar
12 T unsalted butter, at room temp and cut into pieces
1 cup heavy cream, at room temp
1/2 - 3/4 T sea salt
Directions:
Directions:
in a 2-3 qt saucepan, melt the sugar over med-high heat.

Once the sugar has melted, watch your caramel like a hawk!; swirling the pan occasionally. As soon as the sugar turns amber in color, add your butter and whisk vigorously. It will bubble up aggressively but just keep whisking until all of the butter has melted.

Remove pan from the heat and slowly pour in the cream while whisking vigorously. The caramel is going to bubble aggressively again so be careful and stand your ground.

Whisk until all of the cream is incorporated and then whisk in the fleur de sel.

Set the sauce aside to cool for 15 minutes prior to pouring into a glass jar to cool completely.

You can refrigerate the sauce for up to 2 weeks, but you will need to warm it before using. I gently heat mine in a saucepot with warm water, or in the microwave for 5 second intervals.
Personal Notes:
Personal Notes:
So yummy as a topping for brownies and ice cream. And it's a great gift! Just pour into smaller mason jars and tie with a ribbon.

 

 

 

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