You need 4 ingredients to make unbelievably rich and buttery caramel sauce: sugar, butter, cream, and salt.
Course: Dessert, Sauce
Keyword: caramel, gluten free, sauce
Servings: 16people (yield: 1 cup)
Author: Chef Sara Furcini
6tablespoonsroom temperature buttersalted or unsalted, cut into chunks
Caramelize the sugar. In a medium saucepan over medium heat, begin to heat the sugar without stirring. Very slowly, the sugar will begin to pool at the bottom. Stir with a heat-proof spatula or wooden spoon until it melts into a clear liquid. Once the sugar dissolves, cook for about 3 minutes; the sugar will develop a delicious caramel aroma and amber color. Immediately, turn off the heat and add the butter.
Stir in the butter. While stirring constantly, let the butter melt into the sugar until you have a smooth, unified sauce.
Stir in the heavy cream. Slowly, pour the heavy cream in a steady stream while stirring; be careful, it will bubble a lot at first. Stir in the salt, and let the sauce cool completely before tasting. Refrigerate the caramel in a sealed mason jar for up to 1 month. It will thicken as it cools, so you may need to warm it before each use.
Sugar: White granulated or evaporated cane crystals work best. You definitely don't want to try this recipe with brown sugar.Salt: Any non-idodized sea salt will work for this recipe. If you want to reduce the saltiness, simply start by adding 1 pinch; it's easy to add more but impossible to take away.Caramel Candies or Candy Apples: The amount of butter and cream in this recipe keeps it at a pour-able sauce consistency. If you need something thicker that will set, you must reduce the amount of butter and cream drastically.