Who doesn’t like salted caramel?
Weird people, that’s who.
Ever since Carmen got me addicted to the amazing Salted Caramel Ice Cream at Village Ice Cream, I’ve wanted to make this gooey caramel myself at home.
It’s not as hard as you might think. Pro’s would probably use a candy thermometer, but I found just melting the sugar until a nice golden brown. worked just fine for me. Rules be damned.
Here’s how you do it.
– 1 cup white sugar
– 6 tbsp butter, cubed
-1/2 cup heavy cream
-1/2 tbsp fleur de sel
Heat the sugar in a heavy pot over medium heat, and whisk occasionally until lumps begin to form.
Stop whisking, and let the sugar melt completely. Swirl pan gently once or twice to melt evenly.
When the sugar is completely melted and has reached a rich, golden brown, add the butter quickly and swirl to melt. If you wait even a few seconds too long to toss in the butter, your caramel will be a smokey, smelly, disaster.
Trust me on this one.*
Whisk in your salt and cream at this point. The sticky, messy sugar will turn into delicious, silky caramel right before your eyes.
P.S. This stuff makes a pretty kick-ass caramel popcorn. Just be sure to invite me over when you make it.
* It’s very important to be quick here when the right colour is achieved. I burned my second batch and the whole house filled with smoke and smelled worse than Willie Nelsons headband.
I tried making this sauce over Thanksgiving and made the mistake of adding too much salt. I tasted it once and though “not enough” so I kept adding more. Best way to ruin amazing caramel sauce. Yours looks wonderful!
Thanks for stopping by!
Yeah, my first batch the salt Didn’t dissolve completely so it was super salty at the end. I used table salt once too but that was way too salty. It’s a fine line… Lol.
Thank you! This will make a sweet gift for my caramel loving husband on Valentine’s Day!
Thanks for reading!
He’s a lucky man, your husband. Have a great V-day!
Rules be damned! A pro would tell you that a good chef is someone who uses intuition and instinct in the kitchen. I am not going to make this because I will eat it all myself (just like the jar of caramel sauce I bought from Provisions!)
Haha. I have bought the jar from Provisions too, and while it’s good, I have to say both Robyn and I thought this one is better.
My wife https://twitter.com/emtron500 tried making caramels without the candy thermometer this xmas and they didn’t set – we still ended up with a great sauce and her parents loved it!
Wonderful goods from you, man. I’ve understand your stuff previous to and you’re just extremely great.