Salted Caramel Sauce has earned a special spot in the refrigerator. This sweet sauce makes a terrific addition to countless desserts.
Keyword: Salted Caramel Sauce
Servings: 24(1) tablespoon servings, about 1 1/2 cups total
1/4teaspoonfine sea salt
2vanilla beans, about 1/2 teaspoon scraped seeds OR 1 teaspoon vanilla extract or vanilla paste
In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 3-4 minutes. There is no need to stir, simply swirl the pan over the burner occasionally until the sugar dissolves.
Raise the heat to medium-high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 6-8 minutes. Watch closely! (This will go from amber to burnt in just moments, so keep a close eye on the pan!) Set the butter next to the stove, so you're ready to drop it in the pan the moment the sauce turns amber.
Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt. Do not scrape the sides of the pan and try not to splash sauce up the sides of the pan. (This will cause crystallization if you scrape the uncooked sugars back into the sauce.)
Once the butter has melted, remove from the heat and add the vanilla, heavy cream, and salt. It will bubble again but will calm quickly. Whisk or stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage. Enjoy!