Salted Caramel Sauce in the summer, you ask? Why, yes, I say. There are so so many ways to enjoy salted caramel sauce…ice cream, fruit, cake and of course, simply by the spoonful. No reason to save it for the chilly Fall season.
I find that making my own allows me to control the salt profile and thickness. Sometimes I like a saltier version or I like to pair-down the salt. Play around with infused salts or different types of salt and soon, this sauce is a staple for your sweet recipe profile.Print
- Place sugar in a medium saucepan over medium-high heat and stir constantly with a wooden spoon unit the sugar melts and is amber-colored liquid and no lumps remain. 6-8 minutes.
- Reduce heat to medium. Add the butter carefully as it will bubble up. Use a whisk to stir until the butter is fully melted and the mixture is incorporated. 1-2 minutes.
- Carefully pour the heavy cream in a steady stream into the mixture using your whisk to combine. When the cream is fully combined, let it boil for one minute before removing it from the heat.
- Stir in salt.
- Let the caramel cool completely before using on the cake.
- Caramel can be stored in an airtight container in the fridge for two weeks. Microwave in 10-second intervals to warm.
- Have ingredients at room temperature and ready to go. Once you start you have to stir, whisk, and keep your eye on it from start to finish.
- More salt can be added if you prefer a saltier caramel.