Skip to main content

Salted Caramel Sauce



Yields: 10 servings (1 1/3 cups) Cook Time: 15 mins Total Time: 15 mins

Ingredients:

  • 1/2 cup water
  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon table salt)
  • 1 vanilla pod (optional, from another use)
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract (optional)

Instructions:

  1. Combine: In a 3-quart stainless steel saucepan, combine water, sugar, salt, and vanilla pod (if using).
  2. Boil: Stir with a fork until the mixture comes to a boil (about 4 minutes).
  3. Caramelize: Continue to simmer, swirling occasionally, until the syrup turns a honey-color (about 6 minutes).
  4. Deepen Color: Continue cooking until the syrup reaches a light to medium amber color (about 1 more minute).
  5. Add Cream: Immediately pour in the heavy cream. Reduce heat to medium-low.
  6. Simmer: Stir constantly with a heat-resistant spatula to prevent foaming. Simmer until the caramel reaches 225°F on a digital thermometer (about 3 minutes).
  7. Finish: Remove from heat and stir in vanilla extract (if using).
  8. Cool: Transfer to a heat-resistant container and let cool to room temperature.
  9. Store: Refrigerate in an airtight container for up to 1 month.

Notes:

  • The caramel will be runny when warm and thicken as it cools.
  • You can use the vanilla pod to infuse the caramel further while it cools.
A bowl of salted caramel sauce.



Prepare to Embark on a Flavor Journey: A Salted Caramel Saga

Gather 'round, fellow adventurers! Today, we embark on a culinary quest that will transport your taste buds to a realm of pure bliss. We're talking about salted caramel sauce – not just any caramel sauce, mind you, but a symphony of sweet, salty, and buttery goodness that will have you licking your spoon (and maybe even your fingers).

Imagine the scene: golden caramel, bubbling merrily in the pot, its seductive aroma filling the air. You carefully sprinkle a pinch of sea salt, and suddenly, magic happens. The sweetness is balanced, the flavors dance, and you know, with a deep sense of satisfaction, that you've created something truly special.

This isn't just a sauce; it's a masterpiece waiting to be born. It requires a touch of patience, a sprinkle of magic (and maybe a pinch of pixie dust), but trust me, the wait will be oh-so-worth it.

P.S. This magical elixir is perfect for drizzling over ice cream, topping brownies, or simply enjoying by the spoonful (don't judge!). You might even find yourself adding a dollop to your morning coffee (shhh, it's our little secret).

P.S.S. Make sure to follow me on social media for new recipes, tomfoolery, and more. All the handles and links can be found on my contact page. Let's be friends!

Labels:

Comments

Post a Comment

Popular posts from this blog

A Tale of Two Apples: Brown Betty vs. Cobbler

  Miss Apple Blonde Betty The culinary world, my friends, is a vast and wondrous place, filled with endless delights. But few rival the timeless charm of apple desserts. And within this apple-centric paradise, a fierce, yet friendly, rivalry exists: Apple Brown Betty versus Apple Cobbler. Let us delve into this delicious debate, shall we? Enter the Elegant: Apple Brown Betty Imagine a dessert with the air of a refined lady. That, my friends, is Apple Brown Betty. This sophisticated creation is a true work of art, a symphony of textures and flavors. Picture this: layers of tender apples, nestled amongst soft, buttery bread cubes (think stale bread finding its rightful purpose!), all delicately seasoned with warm spices like cinnamon and nutmeg. The process of making a Brown Betty is almost as enchanting as the final result. Each layer is carefully constructed, a testament to the baker's dedication to culinary perfection. The result? A moist, flavorful dessert that is as beautiful to...
Post a Comment
Read more

Filet Mignon with Bordelaise Sauce

Yields: 2 servings Prep Time: 20 minutes Cook Time: 39 minutes Total Time: 59 minutes Difficulty: Moderately difficult Ingredients: For the Filet Mignon: 2 (10 oz) slices of beef tenderloin, about 2" thick   Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, divided   For the Bordelaise Sauce: 1 teaspoon butter 4 large shallots, peeled and sliced   Pinch of salt 1 cup red wine (use a good quality wine you'd enjoy drinking) 2 cups veal stock Salt and freshly ground black pepper to taste Instructions: 1. Make the Bordelaise Sauce (Start 30 minutes in advance): Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt. Cook and stir until caramelized and browned, about 20 minutes. Add red wine and bring to a simmer. Reduce heat and cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickene...
Post a Comment
Read more

Fig & Goat Cheese Grilled Cheese Sandwich

Shhh... I skipped the arugula. Yields: 1 sandwich Prep Time: 5 minutes Cook Time:  6-10 minutes Ingredients: 2 slices crusty bread (like ciabatta) 4 ounces goat cheese, crumbled 4-5 fresh figs, thinly sliced 2 tablespoons balsamic glaze 2 tablespoons butter, softened Fresh arugula (optional) Instructions: Prepare the bread: Spread softened butter on one side of each bread slice. Assemble the sandwich: Layer goat cheese and fig slices on one slice of bread (not the buttered side). Drizzle with balsamic glaze. Grill the sandwich: Top with the remaining bread slice (buttered side up and facing out from the sandwich's innards). Cook in a skillet over medium heat until golden brown and the cheese is melted, about 3-5 minutes per side. Serve: If using, top with fresh arugula after grilling. Serve immediately. Tips: Add a drizzle of honey to the inside, or some thin sliced prosciutto for a new height of flavor that is oh so good! Grilled Cheese: Elevated to Fig-tastic Heights! Ah, t...
Post a Comment
Read more