Today I'm sharing a homemade Salted Caramel Sauce that will elevate your desserts and impress your family and friends!
Salted Caramel Sauce
Salted caramel is one of my favorite sweets but I have been incredibly intimidated by homemade caramel. Well up until now! If I can do this, you can do this!
Thanks to a helpful video from Salted, I have finally mastered making homemade caramel! Many moons ago, long before Miss in the Kitchen was a thing, I attempted to make a homemade caramel sauce.
It was disastrous, so bad that I may have had to toss the pan that I attempted to make it in. Since then, I've just stuck to the store bought brands, which usually taste more like butterscotch than caramel.
Salted is a new type of cooking school. They are working with 100 of the best chefs in the country to bring members a world class cooking education, grounded in beautiful video, exclusive classes, and both culinary skills and recipes from the most celebrated restaurants in the country.
Yesterday was Tucker's 19th birthday and we celebrated with his favorite foods. Cream puffs filled with whipped cream has always been his favorite.
Of course we are running crazy trying to finish up the log cabin so my sister in law made a batch of cream puffs to help me out. The Salted Caramel Sauce took this classic dessert over the top! It was the perfect birthday dessert.
- ¼ cup water
- 1 ½ cups sugar
- 1 cup heavy cream
- ½ teaspoon flake salt (like fleur de sel)
- ¼ cup sour cream
- Add water and sugar to a heavy saucepan. Place the over medium heat and stir the ingredients together until the water and sugar are combined.
- Allow the sugar mixture to cook for four to six minutes, or until the color changes to a golden brown. Do not stir the sugar while it cooks. When the sugar begins to turn light brown, keep a close eye on the mixture to ensure it does not burn.
- When the sugar mixture is a light coppery brown, lift the saucepan and gently swirl the pot over the heat to help ensure even caramelization.
- When the sugar is roughly the color of a dark copper penny and the bubbles have reduced in size, pour 1 cup of heavy cream into the pot. Be very careful when adding the cream to the pot because the cream will steam and may bubble over the pot. Reduce the heat to low and whisk together the cream and sugar until well combined.
- Remove the saucepan from heat and add ½ teaspoon of fleur de sel. Whisk to combine. Once the salt is incorporated into the sauce, add ¼ cup of sour cream or crème fraîche to the sauce. Whisk until combined and the sauce is smooth. Serve warm, or store in an airtight jar in the refrigerator for several months.