How to make Salted Caramel Sauce
The first Valentine’s Day I spent with my husband he showed up at my place with a cooler filled with charcuterie and cheeses, crackers, cornichons, ice cream and caramel sauce. After a few hours of playing guitar together and eating all these expensive meats and cheeses that I’d never heard of he broke out the ice cream, poured on caramel sauce and sprinkled it with big flaky sea salt. I was hooked (not just on him) but on adding salt to my ice cream. I’d been a fan of salty and sweet combinations since I was a kid but that salty ice cream blew my mind. A few years later we started teaching food craft classes together and one of my favorite was our artisan ice cream class. Harkening back to one of our first dates we taught this salted caramel sauce recipe to our students who loved it as much as we did.
*Keep in mind that it takes time for the sugar to liquefy so you have to be patient. If you stir it you’ll end up with crystalized chunks. Once it melts it can burn quickly so keep a close eye on it. Also it is EXTREMELY hot!!! Resist any urge to dip your finger into the pan and taste it.
-Nicole S.
- 1 cup of sugar
- 4 oz of butter
- 1/2 cup of heavy cream
- 1/2 of a teaspoon of vanilla extract
- 1 tablespoon of salt
- *Make 1.5 cups
- Heat sugar in saucepan until it’s golden amber brown. Don’t stir but you can swirl!
- Add butter and stir with whisk.
- Add vanilla and stir in whisk.
- Remove from heat and add cream slowly stirring it with whisk.
- Add salt and stir.
