Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/4 cup water
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Candy thermometer
Step-by-step instructions:
1. In a heavy-bottomed saucepan, combine the sugar and water over medium heat.
2. Stir until the sugar dissolves, then stop stirring and let the mixture come to a boil.
3. Insert the candy thermometer and let the mixture boil until it reaches 350°F.
4. Remove the pan from heat and add the butter, stirring until it melts.
5. Slowly pour in the heavy cream while stirring constantly.
6. Add the sea salt and vanilla extract, stirring until everything is well combined.
7. Return the pan to low heat and cook for another 5-10 minutes, stirring occasionally, until the sauce thickens.
8. Remove from heat and let cool for a few minutes before serving.
- Time:
Preparation time: 5 minutes
- Cooking time: 20 minutes
Temperature:
- Boil until it reaches 350°F
Serving size:
- Makes about 1 1/2 cups of sauce
Nutritional information:
- Calories: 160
- Fat: 12g
- Carbohydrates: 15g
- Protein: 0g
- Sodium: 105mg
- Sugar: 15g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of sea salt accordingly.
- You can use light cream instead of heavy cream, but the sauce will be thinner.
Variations:
- Add a tablespoon of bourbon or whiskey for a boozy twist.
- Stir in some chopped nuts, such as pecans or almonds, for added texture.
- Drizzle the sauce over ice cream, brownies, or cheesecake for a decadent dessert.
Tips and tricks:
- Be patient when boiling the sugar mixture. It may take a while to reach 350°F, but don't turn up the heat too high or the sugar may burn.
- Use a silicone spatula to stir the sauce, as it won't scratch the bottom of the pan.
- Store any leftover sauce in an airtight container in the fridge for up to a week.
Storage instructions:
- Store any leftover sauce in an airtight container in the fridge for up to a week.
Reheating instructions:
- Microwave the sauce in 10-second intervals, stirring in between, until it reaches your desired consistency.
Presentation ideas:
- Serve the sauce in a small pitcher or gravy boat for easy pouring.
- Drizzle the sauce over a dessert plate in a decorative pattern.
Garnishes:
- Sprinkle a pinch of sea salt or flaky salt over the sauce for added flavor and texture.
- Top with whipped cream or a scoop of ice cream.
Pairings:
- Serve the sauce with vanilla ice cream, brownies, or apple pie.
Suggested side dishes:
- This sauce is a dessert topping and does not require any side dishes.
Troubleshooting advice:
- If the sauce is too thick, add a splash of heavy cream or milk to thin it out.
- If the sauce is too thin, return it to the heat and cook for a few more minutes until it thickens.
Food safety advice:
- Be careful when handling hot sugar syrup, as it can cause burns.
- Store any leftover sauce in the fridge and discard if it develops an off smell or taste.
Food history:
- Caramel sauce has been around since the 1800s, and salted caramel became popular in the early 2000s.
Flavor profiles:
- This sauce is sweet, buttery, and salty, with hints of vanilla.
Serving suggestions:
- Serve the sauce warm or at room temperature over your favorite dessert.
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Taste: Sweet, Salty, Caramelized, Rich, Creamy