Christmas baking time is here!
To start us off, here’s a jar of salted caramel sauce. It goes so well with almost any kind of dessert but really, it goes best with a spoon. No judgement. Sweet, sticky, toffee-like, with a salty kick. It’s the absolute, dreamiest sauce in the world!
I wanted to update this post with some new photos and I plan to use my fresh jar of salted caramel a fair bit this season! This is the foolproof recipe from Sally’s Baking Addiction and apart from adding a little more salt, I changed nothing.
It comes together in hardly any time and tastes so so delicious, self-control goes right out the window. With cream, butter and sugar, there’s really no reason for this to not taste good!
Store it in the fridge for 2 to 3 weeks, or give away a jar as a gift! If you can share, that is 🙂
- 1 cup caster sugar
- 6 tbsps unsalted butter, at room temp (85 gms)
- ½ cup cream, at room temp (regular or heavy/whipping cream)
- 2 tsps salt (1 tsp if using salted butter)
- Choose a sturdy, wide saucepan that doesn't burn easily. On low heat, melt the sugar, stirring constantly with a spatula or wooden spoon. Watch the sugar like a hawk. It will begin to form lumps and look gritty after about a minute. Slowly you'll see it melting down, going from a clear liquid to amber pretty quick. Stir till it melts down completely.
- Add the butter and watch your hands because the mixture will splutter and bubble up quite a bit. Stir again till the butter melts into the sugar.
- Now slowly pour in the cream and watch out for more spluttering and bubbling.
- Once the cream has blended in, allow the sauce to boil for 1 minute. It will rise and froth some more.
- Turn off the heat and stir in the salt. Pour into heat resistant jars once it has cooled for about 10 minutes. Let cool completely, then cover and store in the refrigerator for 2 to 3 weeks. Drizzle over your favourite drinks and desserts!
What you’ll need:
What to do:
1. Choose a saucepan that doesn’t burn easily, copper-bottomed is great. On low heat, melt the sugar, stirring constantly with a wooden spoon if possible. Do not do ANYTHING else during this step. Watch the sugar like a hawk. It will begin to form lumps and look gritty after about a minute. Slowly you’ll see it melting down, going from a clear liquid to amber pretty quick. Stir till it melts down completely.
2. Add the butter and stand back because it will splutter and bubble up a bit devilishly. Stir again till the butter melts into the sugar.
3. Now add the cream gradually and watch out for more spluttering and bubbling. I stood back and kept stirring, so try and use a spoon with a long-handle. Also another set of hands to help with the simultaneous stirring and pouring is good 🙂
4. Once the cream has blended in, allow the sauce to boil for 1 minute. It will rise and froth some more.
5. Turn off the heat and stir in the salt.
Allow to cool a bit, then drizzle over ice cream, cakes, cookies. Or set it aside to stir it into your favourite dessert recipe once its cooled completely. I’m tempted to try apple pie with this! Transfer the sauce to an airtight container and store in the refrigerator.
Stay tuned for Christmas happies this week on The Desserted Girl 🙂