Salted butter caramel

Salted Butter Caramel Sauce Recipe

Ingredients:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 6 tbsp (90g) salted butter, cut into cubes
• 1/2 cup (120ml) heavy cream, at room temperature
• 1/2 tsp sea salt (or to taste)

Instructions:

1. Prepare the Ingredients:
   • Make sure all your ingredients are ready to go before you start because caramel can go from perfect to burnt very quickly.
   • The cream should be at room temperature to prevent it from splattering too much when added to the hot caramel.
2. Melt the Sugar:
   • In a medium-sized, heavy-bottomed saucepan, combine the sugar and water over medium heat. Stir gently to help the sugar dissolve, but once it starts to bubble, stop stirring to prevent crystallization.
   • Cook the sugar, swirling the pan occasionally, until it turns a deep amber color. This process usually takes about 8-10 minutes. Be careful not to let it burn.
3. Add the Butter:
   • Once the sugar reaches the desired color, carefully add the cubed salted butter. The mixture will bubble up vigorously, so be cautious.
   • Stir the butter into the caramel until it’s completely melted and combined.
4. Add the Cream:
   • Slowly pour the room-temperature heavy cream into the caramel. The mixture will bubble up again, so pour it in a little at a time while stirring constantly.
   • Continue to stir until the cream is fully incorporated and the sauce is smooth. If you find any lumps, keep stirring over low heat until they dissolve.
5. Season with Salt:
   • Remove the saucepan from heat and stir in the sea salt. Taste and add more if desired, depending on how salty you like your caramel.
   • Allow the caramel to cool in the pan for a few minutes before transferring it to a heatproof jar or container.
6. Cool and Store:
   • Let the caramel cool to room temperature before using. It will thicken as it cools.
   • Store the caramel in an airtight container in the refrigerator for up to 2 weeks. Warm it up slightly before using if it becomes too thick.

Tips:

• Be very careful when working with hot sugar as it can cause severe burns.
• If the caramel seizes up or crystallizes at any point, you can gently heat it over low heat and stir until it smooths out again.
• For a deeper flavor, you can use brown sugar instead of granulated sugar.

Cooking Time:

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Nutritional Information (per tablespoon, about 16 servings):

• Calories: ~90 kcal
• Protein: ~0g
• Fat: ~6g
• Carbohydrates: ~10g
• Sugar: ~10g
• Fiber: 0g

This Salted Butter Caramel Sauce is rich, creamy, and perfectly balanced with a hint of saltiness. It’s incredibly versatile and can elevate any dessert. Enjoy!