TATA'S SALTED CARAMEL SAUCE

   HOMEMADE SALTED CARAMEL SAUCE

 This sauce is difficult but doable.  Just follow the instructions exactly.  You will need a candy thermometer. This sauce is perfect to keep in the refrigerator for ice cream sundaes, use as topping on pie, cupcakes, cake etc. or package it up and give it as gifts!  I use this sauce as a drizzle on my Salted Caramel Dark Chocolate Cupcakes.  If you want to omit this step you can order this sauce directly off my blog (see the label: price listing) or find a comparable product at a high end supermarket.  

INGREDIENTS:

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon flaky sea salt

**You will want to have all your ingredients measured and ready to go before you start the cooking process as a matter of a few extra seconds can burn your caramel.  

DIRECTIONS:

1. Add the sugar in an even layer over the bottom of a heavy large 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, but that's okay. Just keep whisking and as it continues to cook, they 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.This is the point where caramel can go from PERFECT TO BURNT in a matter of seconds, so keep a close eye. Cook the sugar until it reaches 350 degrees F.  Watch it VERY closely and I pull it right before it reaches 350 as it will continue to hike after you remove it.  

3. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up and spatter when the butter is added. Whisk the butter into the caramel until it is completely melted.

4. Then slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.

Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the sea salt and whisk to incorporate.

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You may want to warm the sauce slightly before using.

Like I said I made this Salted Caramel Sauce today for my Salted Caramel Dark Chocolate Cupcakes (see pictures below).  Look under the dessert label for the recipe and directions for the Salted Caramel Dark Chocolate Cupcakes.  You can store your caramel sauce for up to two weeks in an air tight glass jar in the fridge. 

Enjoy!

Love Tata!