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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6 Responses to “Cranberry Ice Cream”

  1. #
    1
    Ashley @ My Midwest Table — October 28, 2014 at 4:11 pm

    I bet this ice cream is amazing! It looks like it would be!

    Thanksgiving is such a great holiday. I, too, enjoy family time and food. And I find it so much fun to host!

  2. #
    2
    Shannon — November 14, 2014 at 8:45 pm

    this sounds absolutely amazing!!

  3. #
    3
    Caroline @ carolinescooking.com — November 18, 2014 at 10:07 pm

    This looks really yummy! We are somehow out of ice cream but have fresh cranberries in the house, so may have to reverse things with this recipe!

  4. #
    4
    Connie the chocoholic — February 8, 2015 at 11:36 pm

    ahh! I’m so glad that you’re still blogging! When I was in highschool, i used to visit your blog everyday because I simply loved your recipes that much! Then university started and life got busy. Now I’m back into the blogging world and so just wanted to pop by and say hi!

  5. #
    5
    Videncia personal — November 28, 2015 at 7:53 pm

    I like the valuable information you supply to your articles.
    I wiill bookmark your weblog and test once more here regularly.
    I am rather certain I’ll be informed man new stuff proper right here!
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  6. #
    6
    Abigail — April 11, 2016 at 4:48 am

    I may not be the best at making this wonderful ice cream, but I bet that I’m the best to eat them up because I’m a big fan of ice cream. Thanks Jen for sharing.

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