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The Most Perfect Caramel Sauce

February 22, 2010

There is no end to the things you can think of to have caramel sauce with: ice cream, brownies, bananas (omg), or even just a spoon.

Making caramel is a cinch, and courtesy of Smitten Kitchen comes this version, a salted buttery caramel sauce that makes me swoon just thinking about it.

Make a batch (or two) and store it in the refrigerator. It’ll definitely last a few weeks, and frankly the last little bit has been in my fridge for over a month and I just polished it off tonight — it was still good. Now it’s just time to make more!

Salted Butter Caramel Sauce

I highly recommend a small mason jar with a tight-fitting lid for storage in the fridge. It will keep any unseemly smells and flavors away from your sauce. Okay, here we go:

1 cup granulated white sugar
3 ounces salted butter, preferably “European” style or artisan butter. Seriously, here it will make a difference.
1/2 cup plus 2 T. heavy cream, at room temperature
A pinch or two of sea salt or kosher salt, to taste

  • Pour the sugar into a large saucepan or dutch oven, whisking as the sugar melts into a smooth sticky sauce.
  • Cook the liquified sugar until it becomes a dark copper color. You want to get it as dark as possible before it burns. Unfortunately there’s only a few short moments between those two points, so watch carefully. Now is NOT the time to answer the phone or start an episode of Family Guy.
  • Add the butter and quickly whisk the sauce to evenly melt the butter.
  • Just before the butter is fully incorporated, add the cream and turn off the stove. At this point it will bubble up something fierce. Don’t worry.
  • Continue whisking until the sauce is smooth.
  • Taste it now (careful, it’s hot) and add salt if necessary, stirring well to incorporate it into the finished sauce.

That’s it. Told you it was easy.


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