Salted Caramel Sauce
Prep Time: 5 mins
Cook Time: 15 mins
This easy to make caramel sauce depends on just a few quality ingredients. Demerara sugar is a pale amber color with larger grains than granulated sugar. It's toffee notes give this sauce it's wonderful flavor!
- 1 cup demerara sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 tablespoons unsalted butter
- 1/2 teaspoon sea salt
Add the demerara and water into a shallow skillet. Stir the sugar and water together and heat over LOW until all the sugar crystals completely dissolve, stirring occasionally. This can take a good ten minutes so be patient.
When the sugar has completely dissolved, turn the heat up just ever so slightly…about halfway between Low and Medium. The mixture will begin to boil. At this point, stop stirring.
It will begin to boil rapidly toward the center and become slightly foamy around the edges.
You want to allow it to boil for five minutes without stirring. At the end of the five minutes, the sugar sauce will be much darker in color and it will be producing larger “bubbles” that are somewhat clear and glassy looking.
Have a whisk ready and remove the pan from the heat. Pour in the heavy cream and immediately begin whisking the mixture together. Make sure you run the whisk around the edges, and continue to whisk until completely blended and smooth.
Next add the butter and sea salt and whisk until completely incorporated and smooth. Pour into a glass container, allow to cool at room temperature, then cover and place in refrigerator. The sauce thickens as it cools. Stir before using.