Homemade Caramel Sauce
- 1 cup sugar
- 6 tablespoons unsalted butter, room temperature
- ½ cup cream
- ½ to 1 teaspoon sea salt
In a heavy bottomed saucepan, heat the sugar over medium low heat until it is completely melted, swirling the pan gently every 20 seconds or so. The sugar will clump before it melts. Be patient and keep an eye on it so it does not burn.
Once melted, remove from the heat immediately and stir in the butter. The mixture will bubble violently. That is right.
Pour in the cream and ½ teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel and add the rest of the salt if you want it.
Pour into a small bowl or cup and allow to cool completely before using.
- Yield: 1 ¼ cups caramel
Notes: use a good butter, since caramel is made of so few ingredients that the butter and cream show through. For a thicker caramel use only 1/3 cup of cream. Add anything you like at the end, a teaspoon of vanilla, cinnamon or ginger. It keeps in an airtight container for a month in the fridge and three months in the freezer.
For an amazing addition, add 1/2 to 1 tablespoon of bourbon and this will taste like butterscotch.
(Broma Bakery)