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.

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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 »

15 Responses to “Homemade Curry Ketchup”

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1

Haley — June 7, 2013 at 9:06 am
I had curry ketchup for the first time at a restaurant called “Big Orange” when my husband and I went out for a date night. They served it with sweet potato fries, which I thought was an interesting choice. My husband loved it! I didn’t think it was bad, but I think I would have liked it better with something that wasn’t sweet potato. 😉
- beantownbaker — June 7th, 2013 @ 9:11 am
  
  Oh that is an interesting combination… I might have to try that with some of the ketchup I have in the fridge…
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2

Your Favorite Brooklynite :) — June 7, 2013 at 6:35 pm
This sounds amazing…Any time you want to jump on a plane to go back to Germany, just let me know!
- beantownbaker — June 9th, 2013 @ 9:12 pm
  
  We might have to make that happen! Have fun in Thailand
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3

Chef Andy — June 11, 2013 at 8:18 pm
I’ve made several different ketchup recipes before but I’ve never thought about curry ketchup. This sounds fantastic! I can’t wait to try it!
- beantownbaker — June 11th, 2013 @ 8:20 pm
  
  I hope you enjoy it – the curry is strong enough to be noticeable but not overpowering.
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4

Nutmeg Nanny — June 14, 2013 at 12:09 pm
Oh wow, I love this so much 🙂 I have been on a major curry kick lately so this is perfect!
- beantownbaker — June 14th, 2013 @ 12:34 pm
  
  Then you would definitely enjoy it. And you can use your favorite curry in it and make it just how you like.
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DGH — October 29, 2013 at 5:53 pm
Thanks for posting this recipe! I plan to try it out soon.

I went to school in Munich and loved/love it, but you really should visit Berlin on your next trip to Germany. Specifically, for the currywurst lover, check out Curry 36, Konnopke and Witty’s (on Wittenberg Platz across from the wonderful KaDeWe department store, with its incredible food halls). And if you can also make it over to Hamburg, don’t miss Curry Queen!

DGH
San Francisco, California
- beantownbaker — October 29th, 2013 @ 6:21 pm
  
  Thanks for the recommendations. We’re definitely planning to get back to Germany at some point. I hope you enjoy the ketchup!
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David H — June 19, 2014 at 7:00 pm
I’ve used this recipe twice now and I love it! I personally add about 3 tbsp. of ground curry and cut the brown sugar back to 1/4 cup so it’s a little less sweet. Thanks so much for this awesome recipe!
- beantownbaker — September 2nd, 2014 @ 7:15 pm
  
  Glad you have enjoyed this recipe! I need to make more soon.
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Kristopher — August 30, 2014 at 2:02 am

Excellent article. I definitely appreciate this site. Keep it
up!
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Michael Fruin — June 10, 2016 at 7:53 am

Can this be water bath canned safely? If so for how long please?

Salted Caramel Sauce