Salted Caramel Sauce

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

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8 Responses to “Browned Butter Snickerdoodles”

  1. #
    1
    Eva @ Eva Bakes — May 15, 2013 at 8:49 am

    Browned butter is amazing, especially in cookies. Sounds like another recipe I need to try soon!

    • beantownbaker — May 16th, 2013 @ 1:48 pm

      You’re definitely going to want to make these after you see what I did with them in a post coming up on Monday 😉

  2. #
    2
    Ashley Bee (Quarter Life Crisis Cuisine) — May 16, 2013 at 8:25 am

    Yeah, browned butter just makes everything taste that much better. I may overuse it just a little bit in my cooking though!

    • beantownbaker — May 16th, 2013 @ 8:41 am

      No such thing as overusing browned butter.

  3. #
    3
    Shannon — May 16, 2013 at 1:43 pm

    i can only imagine how this totally kicks up a snickerdoodle. <3 browned butter!

  4. #
    4
    Vera Zecevic-Cupcakes Garden — May 16, 2013 at 1:51 pm

    Browned butter and cinnamon! Can’t wait to try it!

  5. #
    5
    Molly — May 17, 2013 at 8:48 am

    Between the browning butter and the fresh scent of baked cookies, your kitchen must have smelled marvelous.

  6. #
    6
    Nutmeg Nanny — May 20, 2013 at 9:05 pm

    Oh my! These look delightful 🙂 I love browned butter too!

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