Salted Caramel seems to be all the rage these days. I was a caramel fan since the very beginning so don’t you dare you think I’m jumping on the bandwagon. I’m also collecting recipes for a fancy sundae party and this sauce is one of my most favorite things to have on hand for my desserts. It’s so delicious and uses only fresh ingredients (aka no corn syrup). It’s lovely and so easy.
Sea Salted Caramel Sauce
yields a little over 1/2 c. sauce
3/4 c. sugar
3 T. water
1/2 c. heavy cream
1/2 t. vanilla
1/4 t. sea salt
Start by combining water & sugar in a saucepan over medium low heat. Stir to combine to help the sugar dissolved. You won’t be stirring the sauce after this first stir. In a liquid measuring cup, combine vanilla and cream and keep nearby. Measure out the salt as well.
Now it’s just a waiting game. Get comfortable with your sugar water because you are going to be hanging out with it for a couple minutes. The sugar & water will undergo some transformations as shown below. Once the color starts to change from clear/white to yellow/amber, the process move quickly and it’s important to be watchful or you will have burnt sugar & it has a pretty wretched flavor if you continue on with the sauce.
Once you get to a nice amber color, remove from heat immediately and pour in the cream/vanilla mixture. It will bubble pretty furiously but that’s okay! Start stirring immediately until the cream is incorporated into the hardening caramel. Keep stirring until the mixture is smooth.
Add your sea salt and allow the sauce to cool. It will look a little thin, but it thickens considerably as it cools! I store mine in a mason jar in the fridge.
When ready to use, place the jar in a warm bowl of water to soften it up again.