Salted Caramel Sauce … simple goodness back to the basics

Salted Caramel Sauce … some recipes are so simple yet so amazing that you keep going back to them over and over again. This recipe for Salted Caramel Sauce is one of them. Basic, simple, four ingredient, indulgent good and always handy to have on hand. Dangerous too since you somehow keep walking towards the jar to get ‘just another little spoonful‘!

Everyone has their own version of it, and why shouldn’t they. Something this simple should be stirred up often, shared often, gifted for no reason at all, drizzled over dessert. Just a tiny serving of this sweet salty magic adds so much oomph to dessert, whether chocolate or otherwise. It makes for a great gift too if you can keep yourself from spooning it into your mouth before that. It’s also great drizzled over ice cream, pies, in cookies, over waffles, on cheesecake … so much!

The recipe doesn’t require fancy equipment like candy thermometers etc. Also it needs is just 4 simple everyday pantry ingredients namely sugar, butter, cream and salt. Most importantly, it needs your attention, so keep that phone at bay. Also, since sugar can burn very easily and is very very hot once melted, best to keep kids and any other distraction away as well.

You simply need to melt the sugar down in a heavy bottom pan until it’s completely dissolved and looks clear and a beautiful light golden. From here on move fast, so keeping the ingredients lined up is key. Add the butter to the beautiful golden melted sugar and you’ll find very rapid bubbling takes place for a couple of minutes while the butter melts. That’s the different temperatures and consistency trying to even out. I added diced butter straight out of the freezer and it was no problem at all. Once that sizzles and spatters, melting into the sugar giving out the most delicious aromas, you gently add the cream.

Here is where you need to be even more careful because again for a few seconds the mixture sizzles and coughs at you like an angry monster {okay, slight exaggeration, but I did need you to be careful}. Then it all submits most beautifully into a Salted Caramel Sauce! As you can see, I use it often!

See, S I M P L E! Told you. Please make a jar ASAP. I know it’s indulgent, I know the calories are high, but just a little drizzle goes a long way mostly…… unless of course you want to make a Chocolate Salted Caramel Tart! Now we’re talking. Honestly. I made a gluten-free Quinoa Chocolate Salted Caramel Tart a few days ago while working with organic flours  for a client. That turned out drop dead delicious. Tell you what. You make a jar of this Salted Caramel sauce, and I’ll share that recipe next! Deal?

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Salted Caramel Sauce

Salted Caramel Sauce … some recipes are so simple yet so amazing that you keep going back to them over and over again. This recipe for Salted Caramel Sauce is one of them. Basic, simple, four ingredient, indulgent good and always handy to have on hand. Dangerous too since you somehow keep walking towards the jar to get ‘just another little spoonful’!

Keyword dessert, eggless, glutenfree, homemade, no bake, sweet

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 1 jar

Ingredients

• 1 cup granulated sugar
• ½ cup single cream
• ½ cup unsalted butter
• ½ tsp Sea salt

Instructions

• Keep all the ingredients ready. Be careful when you work with melting sugar.
• Place the sugar in a heavy bottom saucepan over medium heat, stir a couple of times, else swirl the pan.
• Once all the sugar has melted to an even brown, work swiftly because sugar tends to burn very fast. Immediately add the butter {mine was straight out of the freezer} and simmer until the butter has melted, stirring often, for a couple of minutes. Be careful since the mixture might splatter.
• Now carefully drizzle in the cream as the mixture will continue to bubble rapidly and splatter until the temperatures settle.
• Stir in the sea salt, simmer for a minute. Allow to cool a little bit, then pour into a jar, or use as desired. The sauce continues to thicken up as it cools.
• Refrigerate the sauce once cool. It stays good for up to 2 weeks in the fridge.

Notes

Note: Store in a lidded glass jar. Heat in the microwave briefly for 10-20 seconds before using.