I have made this sauce a many times now and I LOVE it. I put it over popcorn the other night for a family movie night and Jeremiah and I were trying to eat it as fast as we could before the other person ate it all.
It’s a dry caramel which I have to admit I was a little scared of at first but now I actually prefer it to using water. I find it to be easier and more consistent.
(makes about 2 cups)
Ingredients
2 cups sugar
12 tablespoons butter
1 cup heavy cream, room temperature
1/4 teaspoon sea salt
Preparation Instructions
1. Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts, this will take a few minutes.
2. Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is all melted
3. Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy. Remove from heat.
4. Add the salt and whisk again a couple times just to incorporate.
5. Let cool in the pan for a bit and then pour, carefully, into a mason jar to store. It should keep for about 2 weeks in the fridge but I haven’t tested that since it never lasts more than 24 hours in my house.
My kids eat it on a spoon…
…my husband also likes to dip apple slices in it, that is why it is usually gone so fast.
Have you tried this in coffee/latte? I’ve been wanting to make a carmel sauce for my iced latte’s now that it’s getting nice out.
I haven’t, I usually don’t put sweetener in my coffee anymore but I bet this would be REALLY good. I’ll try it tomorrow and let ya know!
Tried it this morning and it was great!
I made this sauce roughly 24 hours ago…and I’ve used more than half of it already, by myself. Like you, I was a little scared about not using water, but it was surprisingly easy to make and I got it right on the first try. It’s really good on popcorn and in homemade hot chocolate.
Ha ha! I have made this like 3 times in the last week and we just keep eating it! I’m glad you like it and found it easy to make
Are you suppose to take it off the heat after the sugar is melted?
No, if you take it off the heat it cools to quickly and then when you start adding the butter it crystalizes.
At what point do you turn off the heat? After step 4? Thanks look forward to trying it… Been dying for a salted caramel sauce recipe..
Sorry! Pregnant brain here…. remove from heat after the cream is added….thanks
Would you warm it up again before serving it? Or just leave as is? Thanks
I do it both ways – whatever sounds good
WOW and OMG all in one spoonful! I tried this last weekend as a filling for buttermilk cupcakes and im in loooove and so is the bride and groom to be that im making the cupcakes for in a few months! Thankyou so much for posting this recipe! (P.S…was also awesome in my coffee, as a filling for pistachio linzer cookies and as the flavor base of a caramel praline buttercream and a caramel custard icecream!)
I used this on top of Pioneer woman’s Quick & Easy Apple Tart went perfectly together!!!!
Okay So I don’t know what I did wrong… I put my sugar on and it never really melted it kinda melted together to become sugar rocks… So I continued figuring maybe thats what it was supposed to do, then after adding the butter it didn’t change anything. Once I started adding the cream it started turning into caramel but I guess I poured the cream in to fast because it stoped and there was still alot of sugar rocks in my caramel… My friend gave me some and I used it on an apple tart but I want some now
Hmm, I’m not sure either…I’ve gotten the rocks before when I added the cream to quickly but not when melting the sugar. When I get rocks I usually just strain them out but since I’ve started making sure things aren’t cold and I go slowly I haven’t had any problems. Could the heat have been to high?
I want to make a large batch of this to put in jars and use as party favors for a bridal shower. Do you think it would work fine for me to just increase everything proportionately if I want it to make 10 cups instead of 2 or should I do it in multiple batches?
I have successfully doubled the recipe without problems, I would maybe do a couple double batches. Mostly because of all the stirring! I am sure my arm would get very tired trying to stir it all at once but at the same time you would get it over with faster
Can you use brown sugar instead of white sugar?
You can. However, I have only done it once and I found it difficult to know when it was sufficiently caramelized so I don’t really have any good suggestions as to how to know when it has caramelized and I also thought it had a bit of a grainy texture but the flavor was very yummy.
Fantastic! I just made it now. It was very easy, very quick, and everyone in the house loves it!
I made this. It’s very tasty but it’s white. It should be a carmel brown, right? Did I do something wrong?
You probably didn’t cook the sugar long enough I am guessing? I know in my early attempts at caramel making I was scared to burn it so the time or two I under cooked it and it wasn’t caramelized and therefor turned out pretty white. That’s the only thing I can think of.