Salted Caramel Sauce

Salted Caramel Sauce

I was recently on vacation in San Francisco. The weather was terrible while we were there but the food was awesome.

Everywhere we went seemed to have a salted caramel item on their dessert menu. I left there with a serious desire to create some things with salted caramel. First step was to make salted caramel.

I spent a lot of time on the internet researching different caramel recipes. You would think there was one way to make carmel sauce but there are tons. I finally settled on Drizzle and Dip’s version.

My first attempt was not successful and I burnt the caramel. So I reviewed more recipes and emailed the author of the recipe. She answered and her response helped me to create this luscious caramel sauce.

You are going to need a food scale for this recipe. I have this scale and it has served me for many years.

Here’s the recipe:
Source: Drizzle and Dip

400 grams of sugar
165 grams of butter, diced
250 ml cream (heavy whipping cream)
Sea salt to taste (the original author used Maldon salt)

Heat the sugar in a large high sided pot. I used my cast iron dutch oven.

As soon as the sugar is dissolved, remove it from the heat and add the butter pats while whisking continuously. This is the step where I burnt my sugar the first time. I asked if I could stir the sugar a bit and she said that I could but only once half-way through.

Return the pan back to the heat and vigorously whisk while pouring in the milk. Once everything has combined remove it from the heat and add a tsp of salt.

Allow it to cool completely and then add a little more salt to taste.

This made 2 jars full and I need to figure out some recipes to make with it quick. I don’t think it is going to last long around here.

It is delicious on vanilla ice cream or just off the spoon. You are going to have to make this recipe. It just might change your life.

Categories: dessert, sauces
