In rare occasions, indulging in the sweetness of the moment calls for a treat savored delicately. Salted caramel sauce provides that rarified quality, reserved for a special moment, allowing you to truly savor every bite and relish your taste buds.
Salted caramel sauce can be enjoyed over poached or baked fruits, a tart or pie, ice-cream, or simply drizzled over Chantilly cream.
Making it is very easy, and it keeps for quite a while refrigerated.
The essential ingredient is fresh French butter, which tastes smooth and rich.
Ingredients for 1-12 oz jar:
(Multiply the recipe for more jars)
6 oz. sugar
1 Tbsp. water
4 oz. French butter
1/8 tsp. sea salt
3/4 cup heavy whipping cream
Useful tool: wide mouth canning funnel (see photo at bottom of recipe)
Prepare the jar(s) and utensils in advance of starting to cook the caramel sauce, as you’ll need to pour it into the jar(s) as soon as it is ready.
Begin by placing the sugar, butter cut into small pieces and sea salt into a saucepan with a heavy bottom or copper pan for even melting.
Add the water to moisten the sugar.
Let melt on medium heat, mixing with a wooden spoon occasionally.
The mixture will foam and rise and might slightly crystalize.
Continue cooking mixing with a wooden spoon as it starts to caramelize.
When the caramel falls back down and turns a beautiful brown color, turn off the heat.
Add the cold cream at once. Watch out for splatters. The caramel will harden. Continue mixing rapidly.
Place back on the stove, on medium heat.
Bring back to a boil and turn off the heat as the caramel mixture rises again.
Using a wide mouth canning funnel, poor the hot caramel sauce in the jar(s).
Be sure to pour the caramel almost to the top as it will shrink while cooling. Let cool till warm to serve.
Let cool completely to refrigerate. Enjoy!