Salted Butter Caramel Sauce
There is caramel sauce, and then there is salted butter caramel sauce. The latter has a deeper, richer flavour and a thicker set than a cream-only caramel sauce, and when softened slightly has the perfect consistency for creating those appealing drips that cascade off the top of a cake or surprise you inside a chocolate bonbon.
about 3 cups
Under 10 minutes, plus chilling
Recipe from Anna Olson’s Baking Wisdom
© 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. All rights reserved.
¼ cup (60 mL) water
2 cups (400 g) granulated sugar
1 tsp white vinegar or lemon juice
1 cup (250 mL) whipping cream
½ cup (115 g) unsalted butter, cut into pieces
2 tsp flaked sea salt
Store in an airtight container in the fridge until the best-before date of your cream.
Step by Step Instructions
Caramelize the sugar. Measure the water and then the sugar and vinegar (or lemon juice) in a medium saucepan and bring to a full boil over high heat without stirring. Continue to boil the sugar, occasionally brushing down the sides of the pan with water (to prevent the sugar from crystallizing), until the sugar turns an even amber colour.
Stir in the cream and butter. Remove the pot from the heat and add the cream all at once, whisking to combine (watch out for steam—the caramel will bubble up too). Add the butter a few pieces at a time, whisking until it melts in. Stir in the sea salt, cool to room temperature and then chill for at least 2 hours before using.