This rich, creamy delight has been a staple in my family’s kitchen for years, thanks to a serendipitous encounter during a fall weekend getaway to Vermont. I remember it vividly: crisp autumn air, vibrant foliage, and a quaint little café that served the most delectable caramel sauce I had ever tasted. I was instantly hooked and vowed to recreate it at home.
My quest led to countless batches and taste tests, resulting in this perfect recipe. It combines the nutty depth of browned butter with the rich sweetness of caramel, balanced beautifully by a touch of sea salt. The scent alone is enough to draw everyone into the kitchen. I love drizzling it over ice cream, stirring it into my morning coffee, or simply enjoying a spoonful as a treat.
One of the best things about this recipe is its simplicity. With just a handful of ingredients and a little patience, you can whip up a sauce that outshines anything store-bought. Over the years, I’ve discovered a few tweaks to perfect it. For instance, warming the cream before adding it to the caramel prevents unwanted crystallization and ensures a smooth, glossy finish. And using a light-colored pan helps you monitor the caramelization process more closely, preventing any bitterness from overcooking.
Whether you’re a seasoned cook or a kitchen novice, this Butter Salted Caramel Sauce is a game-changer. It’s a versatile treat that adds a gourmet touch to your favorite desserts and beverages. So, grab your saucepan and let’s dive into the sweet, buttery goodness of homemade caramel. Trust me, once you try it, you’ll never go back to store-bought again.
Preparing Butter Salted Caramel Sauce
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Ingredients
- 1 cup granulated sugar
- 6 Tbsp unsalted butter
- 1/2 cup heavy cream + 2-3 Tbsp (warmed or at room temperature)
- 1/4 tsp sea salt
Directions
Get a high-sided, heavy-bottomed saucepan, preferably stainless or light-colored, to help you observe the color changes in the butter and caramel.
Place the butter in the saucepan and heat on MED-LOW. The butter will melt, foam up, then the foam will subside. Whisk or swirl the pan frequently while it cooks. Brown flecks will form at the bottom. Once they’re golden brown and the butter smells nutty, remove the pan from heat immediately. Pour the butter into a small bowl and let it cool. Clean the saucepan.
Put the sugar in the saucepan and heat over MED-LOW, stirring often with a rubber spatula. The sugar will start to melt into a whitish, then light brown liquid and appear clumpy. More clumps will form and melt into a brown liquid. Stir frequently, breaking up clumps as needed. Ensure all sugar clumps are melted before proceeding.
Slowly pour in the browned butter while whisking. Turn off the burner and remove the pan from heat. Gradually add the cream, whisking continuously. It will foam and bubble up; keep whisking until it settles into a glossy sauce. Turn the burner back on to LOW heat and simmer for 1-3 minutes, whisking often. The sauce will thicken as it cools. Once it has cooled slightly, stir in the salt.
Use immediately or store in an airtight container in the refrigerator for 2-4 weeks.
FAQs:
How can I ensure my caramel sauce doesn’t burn?
To avoid burning your caramel sauce, it’s crucial to cook it over MED-LOW heat and stir constantly. Additionally, using a light-colored pan helps you monitor the color changes more accurately. Always keep an eye on the sauce as it can go from perfect to burnt quickly.
Can I use salted butter instead of unsalted butter?
While you can use salted butter, it’s recommended to use unsalted butter to have better control over the saltiness of the caramel. If you use salted butter, you may want to reduce or omit the added sea salt in the recipe.
What should I do if my caramel sauce becomes too thick?
If your caramel sauce is too thick, you can thin it out by adding a small amount of warm heavy cream, a tablespoon at a time, until it reaches the desired consistency. Reheat gently over LOW heat while stirring continuously.
How do I store leftover caramel sauce?
Store any leftover caramel sauce in an airtight container in the refrigerator. It will keep well for 2-4 weeks. When ready to use, you can reheat it gently in the microwave or on the stove, stirring occasionally to ensure even heating.
Can I use this caramel sauce for other desserts?
Absolutely! This butter salted caramel sauce is versatile and can be used as a topping for ice cream, cakes, pies, or even mixed into your coffee for a caramel flavor. It also makes a great filling for pastries or as a drizzle over pancakes and waffles.
Butter Salted Caramel Sauce
Ingredients
- 6 Tbsp unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream + 2-3 Tbsp warmed or at room temperature
- 1/4 tsp sea salt
Instructions
- Prepare
- You'll need a high-sided, heavy-bottomed saucepan for this recipe. A stainless or light-colored pan is ideal to help you see the color changes in the butter and caramel.
- Brown the butter
- Add butter to the saucepan and heat on MED-LOW. The butter will melt, foam up, then the foam will subside. Whisk or swirl the pan frequently as it cooks. Brown flecks (the butter solids) will form at the bottom. Once they're golden brown and the butter smells nutty, remove the pan from heat immediately. Pour the butter into a small bowl and set aside to cool. Wash and dry the saucepan.
- Melt the sugar
- Add sugar to the saucepan and heat over MED-LOW, stirring often with a rubber spatula. The sugar will start to melt into a whiteish, then light brown liquid and look clumpy. More clumps will appear and start to melt into a brown liquid. Stir often, breaking up clumps if needed. Ensure all sugar clumps have melted before proceeding.
- Make the caramel sauce
- Slowly pour in the browned butter, whisking as you pour. Turn off the burner and remove the pan from heat. Gradually add the cream while whisking continuously. It will foam and bubble up, but keep whisking until it settles down into a glossy sauce. Turn the burner back on to LOW heat and simmer for 1-3 minutes, whisking often. The sauce will thicken as it cools. Once it has cooled slightly, stir in the salt.
- Serve
- Use immediately or store in an airtight container in the refrigerator for 2-4 weeks.
