Salted Caramel Sauce

Tuesday, February 14, 2012

Caramel sauce might be one of Hubby’s favorite things ever. He will always choose a caramel treat over a a chocolatey treat. I’ve just recently gotten more comfortable making my own caramel sauce. It actually is so much easier than I thought it was. Having a candy thermometer is a must for making caramel at home. But that’s really all you need. If you haven’t made your own caramel sauce, do it. Trust me, it’s worth the minimal effort required.

I ended up making a triple batch of this salted caramel during the holidays. I ordered some cute jars online and gave them away as gifts to some family members. Hubby also enjoyed a bunch of this caramel sauce heated up over vanilla ice cream.

One Year Ago: Crunchy Nut Encrusted Chicken Tenders
Two Years Ago: BBQ Chicken Pizza Sticks

Salted Caramel Sauce

Salted caramel sauce is easier to make than you could ever imagine. And it makes a great gift!

Yield: 2 cups

Ingredients:

1 cup water
2 cups sugar
1 cup heavy cream
2 Tbsp cold unsalted butter
1 tsp fleur de sel

Directions:

Add water to a 2-qt saucepan. Gently add the sugar to the center of the pot - it will mound, that's fine. Cover the pot and bring to a boil over high heat.

Once boiling, uncover the pot and insert a candy thermometer. Continue cooking until the mixture registers 300 F and is just starting to develop some color, about 15 minutes.

Reduce heat under the pot to medium and cook until the syrup is amber and registers 350 F on the thermometer, about another 5 minutes.

Meanwhile, pour the cream into a small saucepan and bring to a simmer. If it simmers before the syrup is ready, just take it off the heat and set aside.

Remove the caramel from the heat and add about 1/4 of the warm cream to the pot. It will bubble furiously so be careful. Once the bubbling subsides, add the remaining cream. When it stops bubbling, whisk gently to incorporate fully. Add the butter and the salt and whisk to combine.

Refrigerate up to 1 month.

Recipe from Cook's Illustrated, as seen on Erin's Food Files

Better than Store Bought, Condiments, Dessert, Gift Ideas, Other

4 comments »

20 Responses to “Funfetti Oreo Cupcakes”

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Christina — August 28, 2013 at 6:47 am
Happy blog birthday!! I love the idea of making these for Halloween with orange and black sprinkles…and black or cute pumpkin cupcake liners. I’m all excited to make these now. Fabulous job!
- beantownbaker — August 28th, 2013 @ 7:25 am
  
  AND, you could use the Halloween Oreos that have orange filling in them if you wanted 🙂 Oh, now I’m thinking orange Oreos to get the orange/black colors. Then use just purple sprinkles. Or maybe purple and green to round out the festive Halloween colors.
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JulieD — August 28, 2013 at 7:11 am
Happy blogiversary, Jen!!!!!!!!!! More exclamations! 🙂 these cupcakes look amazing! Congratulations on 6 great years! You’re one of the blogs I followed before starting my own! You’re amazing!
- beantownbaker — August 28th, 2013 @ 7:27 am
  
  Thanks Julie! And thanks for all the exclamation points 😉 It’s crazy to think I’ve been doing this 6 years now…
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3

steph@stephsbitebybite — August 28, 2013 at 8:09 am
6 years of blogging!!! These cupcakes are the perfect way to celebrate!
- beantownbaker — August 28th, 2013 @ 1:37 pm
  
  They sure are!
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Krystal R {Mrs. Regueiro's Plate} — August 28, 2013 at 9:37 am
Happy 6th Blog-verisary!!! I can’t wait to see what the next 6 years will bring ya!! Been a loyal fan for the past 6 years or so!!
- beantownbaker — August 28th, 2013 @ 1:38 pm
  
  Thanks! Who knows where life is going to take me in the next 6 years, but I hope I’m still enjoying blogging. I know I’ll still love baking 🙂
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Shannon — August 29, 2013 at 9:06 am
what a great way to celebrate 6 delicious years!! congrats 🙂
- beantownbaker — August 29th, 2013 @ 9:08 am
  
  Thanks!
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Melanie — August 29, 2013 at 1:04 pm
Do you think I could make these cupcakes in advance, freeze them, and then decorate them the day of a birthday party? Or do you think the oreos inside the cupcakes would be compromised by freezing?
- beantownbaker — September 2nd, 2013 @ 9:41 am
  
  I’ve never put these Oreo cupcakes in the freezer, so I’m not sure how they’d work… If you try it, please let me know how they do.
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Tracy | Pale Yellow — August 29, 2013 at 5:42 pm
Happy Blog-o-versery! I couldn’t imagine making oreo cupcakes more festive, but you certainly did so! Sprinkles are a fantastic idea!
- beantownbaker — September 2nd, 2013 @ 9:42 am
  
  Thanks 🙂
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Karen - Cinnamon Freud — August 29, 2013 at 11:46 pm
Happy blogiversary! I love any dessert with an Oreo in it: these cupcakes seem like an excellent choice to celebrate with!
- beantownbaker — September 2nd, 2013 @ 9:42 am
  
  I love Oreos in desserts too!
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Nutmeg Nanny — August 30, 2013 at 10:01 pm
Okay, funfetti AND oreo, just stop it please 😉 this is a dream dessert!
- beantownbaker — September 2nd, 2013 @ 9:43 am
  
  My thoughts exactly 😀
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Sarah C — August 30, 2013 at 10:51 pm
Happy blogiversary! I can’t remember who recommended your blog to me, but I’m so glad they did! And I think I will definitely make these cupcakes next weekend for the first weekend of the NFL season. Last year I bought a package of black and gold sprinkles (GO STEELERS!) and I’ve been saving them for a good occasion. I also have friends who request the mini ham & cheese sandwiches every single year on kick-off weekend, though we call them butter sandwiches. These cupcakes will be a great addition to the no-diet day, haha. Thanks!
- beantownbaker — September 2nd, 2013 @ 9:44 am
  
  Thanks! Great idea calling those sandwiches butter sandwiches. I’m going to have to adopt that name as well 😉 These cupcakes would be great for NFL kickoff next weekend (even if I don’t agree with your choice in teams to root for…)

Salted Caramel Sauce