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.
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
That’s the same recipe I used for grahams last summer, and I was addicted to them. Could not stop eating them! Thanks for reminding me to make them again.
I loved your themed week recipes, it’s so festive and fun. These sound sinful with the caramel chocolates. YUM!
I LOVE what you did with all the s’mores! Great idea and you’re just so creative with it all. Let me know if you ever need a taste-tester, I live right down the street!
i’ve wanted to try my own graham crackers… bummer to hear they’re not that much better than store bought! FABULOUS idea with the caramel chocolates though 🙂
Oh my lord…can I just tell you how good these look!!!!
And I LOVE smores!
these look FABULOUS, and yes smores with Reese’s cups are absolutely delicious! I just found your blog and became your follower because your recipes look divine, I will def. be trying some of them in the near future! Have a wonderful day!
I made this graham recipe too! I wish I had gotten to check if some of them were better a few days later, but mine were all gone after a weekend of camping. 😉 I felt like you did at first though, that they were good but not great, and so it is a good thing to know they improve with time. Thanks for all these recipes!
What a great week of posts – I especially love your caramel twist here and I’m super impressed you made your own graham crackers 🙂
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