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. 
I saw your recipe last week and I had to make them. I had to save a few for my husband because when my kids came home for school they went nuts over them. So I had to run out to the store and get more cheese. I wound out making 7 different types of crackers. And they were all awesome…. I made Pepper Jack, Swiss and Black Pepper, Blue Cheese/ Brick, Chipotle Chedder, Chedder, Chedder Bacon, And Parmesan/Brick. For the Blue and the Parm I did them half and half because those two can be kinda strong on there own. I took them a party and they were a hugh hit.
I am planning on making more this coming weekend.
Thanks for the recipe.
beantownbaker — January 23rd, 2013 @ 8:27 am
Wow! All of those sound awesome. I made another couple batches last night too. My sister made some and threw in a packet of ranch dressing mix. The possibilities for this recipe are literally endless!
haha, love how excited hubby is about them 🙂 i’m going to have to make some crackers!!
beantownbaker — January 24th, 2013 @ 12:06 pm
My sister has already made them twice. And the girl NEVER bakes. And my friend made some this weekend. Not going to lie, I’ve made them 4 times already…
i’ve always really wanted to make my own crackers. i LOVE these flavors!
These are adorable. And I’m jealous of the Penzey’s across the street!
beantownbaker — January 24th, 2013 @ 8:44 pm
It’s kind of dangerous having one so close!!
With the Super Bowl coming, I will have to make these. They look so tasty! Love Penzey’s. I’ve never had fresher spices.
beantownbaker — January 27th, 2013 @ 4:10 pm
I would recommend doubling the batch for the Superbowl. I made more yesterday for hanging out with friends and the 4 of us went through an entire batch while playing cards.
OMG Jen these are adorable! I like cheesy crackers, but would so much rather make them myself and know what’s in them. Plus Car’s vote of approval is always a plus. 🙂
beantownbaker — January 29th, 2013 @ 12:41 pm
He more than approves of these. He asks me to make more every chance he gets.
Great information. Lucky me I found your website by chance (stumbleupon).
I have book-marked it for later!
Oh wow, I need to make these, like now. I love cheez-its and with chipotle? I’m sold!
beantownbaker — February 26th, 2014 @ 4:44 pm
They’re definitely awesome. We can plow through a batch in no time flat!
I used to eat store bought cheez-its until i saw the laundry list of preservatives and foreign ingredients. I am very glad you shared this, now I can make them myself!
I like the kick of chipotle, great idea!
beantownbaker — March 25th, 2014 @ 9:28 pm
They’re SO MUCH better than store bought! And no preservatives!