Salted Caramel Sauce
Inspired by Sharon Schwalm - The perfect topping for just about any dessert! You won't believe how quick and easy this is to make! A great gift idea for a teacher, neighbor, co-worker or hostess!
Servings: 1 pint
- 2 c. granulated sugar
- 3/4 c. unsalted butter room temperature, cut into pieces
- 2 tsp. fleur de sel or any flaky sea salt
- 1 c. heavy cream room temperature
- In a heavy 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. (The sugar may clump, it's okay, it will melt back down.) Cook the sugar until it reaches a dark amber color. (Be careful, at this point it can go from perfect to burnt in a matter of seconds!)
- Immediately whisk in the butter and salt until it is completely incorporated into the sugar. (Be careful the mixture will bubble and spatter.)
- Remove the pan from the heat and carefully pour in the heavy cream. (Again, the mixture will bubble and spatter.) Continue to whisk until it forms a smooth sauce.
- Allow to cool for 10-15 minutes before pouring into a 1-pint glass jar. The sauce can be stored, covered, in the refrigerator for up to 2 weeks.
- Cook's Note: If using salted butter, reduce sea salt to 1 teaspoon.