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. 
Hmm it seems like your blog ate my first
comment (it was super long) so I guess I’ll just sum it up what I had written and
say, I’m thoroughly enjoying your blog. I too am an aspiring blog blogger but I’m still new to everything.
Do you have any points for beginner blog writers?
I’d really appreciate it.
They sound awesome! Everything I like–hubby has good taste! You might want to edit–it says chocolate chips and I assume you mean butterscotch chips. Can’t wait to try them. Thanks a lot.
beantownbaker — February 12th, 2014 @ 12:46 pm
Thanks for the heads up. I have fixed the typo.
I must admit that in reading this post I turned to my fiance and asked him what his favorite kind of cookie was (we’ve been together 5 1/2 years). His response: peanut butter chocolate chip. You learn something new every day 🙂
I too love butterscotch (and coconut and toffee for that matter!) but it is such an overlooked flavor!
beantownbaker — February 12th, 2014 @ 12:46 pm
Isn’t that funny?!? Crazy how you can be with someone so long and still be surprised by them!
In the recipe you, you say to add chocolate chips(?) and there is no reference to when you add the toffee or the coconut…
beantownbaker — February 12th, 2014 @ 12:45 pm
They go in with the butterscotch chips. I have updated the recipe to reflect this. Sorry about the typo.
Thank you for the nice recipe.
kind of amazing/awesome that there’s still more to discover about him after all these years! 🙂
Wow, what a combination! These cookies sound heavenly 🙂
Yes yes yes! Butterscotch and coconut together! It works it does.