Salt, Dark and Handsome Caramel… Shwing!

Look at that caramel sauce with it’s dark amber color and it’s salty sweet charisma. He’s such a FLIRT! I can’t help myself. This caramel sauce is just that good. If we were left alone in a room together, I’m not sure what might happen. But at least I know I will always be able to make this desirably delicious sauce whenever I want, until empty jar do us part.

Ever since my last salted caramel post I’ve searched and tried different variations and methods and it stops here. Pinky promise. Cross my heart. So, you’ve seen how gorgeous the sauce came out, the taste is out of this world and you can make it in a snap. So go on… flirt with your sugar sauce in that hot pan.

 

 

Salted Caramel Sauce   (Yields about a 1 to 1 1/2 cup(s) of sauce–double if you dare)

  • 1 cup of sugar
  • 6 tbsp. of unsalted butter, at room temperature
  • 1/2 cup heavy whipping cream, at room temperature
  • 1/2 tsp. coarse salt

 

Method:

1. Add the sugar in an even layer over the bottom of a medium sized heavy saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, which is normal. Just keep whisking and the clumps will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.

3. Add the butter all at once when desired colored is achieved. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

4. Remove the pan from the heat and slowly add the cream  a little at a time into the caramel and begin whisking continuously. Again, be careful because the mixture will once again bubble up. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the coarse salt and whisk to incorporate.

5. Pour the sauce into a glass jar or container and let it cool to room temperature. You can refrigerate the sauce for up to 2 weeks.

 

 

Some tips from the Little Red Bird

  • It is important to have the butter at room temperature. If you put in cold butter into boiling hot sugar, your sugar will seize up and you will have a crystallized mess. Forgot to take the butter out of the fridge? Here’s a great way to bring it to room temperature. Heat up a cup of water or so in a glass bowl for 30 seconds. Pull it out and stick your finger in it. If it’s too hot, add some tap water until it feels about room temp. Once water is at the right temperature, place butter in the container for about 10 minutes or until softened. Don’t leave it for too long! You may end up with liquid butter.
  • Same goes for the heavy cream. You want to slowly temper it in. When you temper, that means that you are slowly bringing up the temperature so that the sauce does not seize and become crystallized.
  • Sugar burns are the worst. Trust me. I’ve had my fair shares. Whatever you do, DO NOT submerge your burn in ice! That will only make pulling the sugar that is (now) sealed to your skin, that much more painful. Place burned area under running water to help cool the burn. Leave it there until the sugar dissolves some and treat it with aloe vera, a pain reliever of choice and some ice cream with some of your salted caramel sauce to make you feel better.
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