It’s Sunday evening as I’m writing this, so the weekend is already over. Mine was pretty uneventful, how about yours? At least the weather was somewhat nice and by nice I mean it didn’t rain. It was sunny, but still pretty chilly. And when I think about the fact that it’s going to get colder and colder… The cold has always bothered me.
But enough about the weather. Let’s talk about this salted caramel sauce here. I really need to make it more often. It’s delicious. Not to mention you can use it for so many things (aside from eating it with a spoon straight from the jar to “try” it). I made a small batch, but I think I should make another one now that I have heavy cream.
Only four ingredients and it’s ready so fast.
- 3/4 cup sugar
- 60g unsalted butter, cut into pieces
- 1/2 cup heavy cream
- pinch of sea salt
Place the sugar in a medium saucepan over medium to high heat, stirring constantly with a spatula or wooden spoon. At first,it will clump, but as you continue to stir it will melt and turn to a golden brown colour.
Ones the sugar has completely melted, add the butter. Stir until it melts. Then drizzle slowly the heavy cream while stirring (there’s a lot of stirring going on here). Be careful when adding the butter and the cream because it will bubble. Let the mixture boil for 1 minute, then remove from the heat.
Stir in the salt (you can use more or not use it at all, depending on your taste). Pour into a suitable container and let it cool to room temperature before refrigerating. As it stays in the fridge it will firm up a little bit more.