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. 
What a neat exchange! Your jam flavor sound delish!
oh YUMMMM!!! I love the color!! Peach with vanilla… I think I need to go peach picking this weekend 🙂 As for your Q I’ll answer it here and on my blog. The reason there is no pectin is because raspberries naturally have a very high level of it in them, when I make my raspberry jam (posted yesterday) I only use raspberries and sugar, that’s it! And it gels up without any problem 🙂 As for processing, I say jar it up and boil the jars for 10 minutes and then let them cool overnight like normal. Can’t wait to hear how it tastes!
That makes sense about the raspberries having pectin in them. Thanks for the help for a jam newbie!
Ohhh I want to make this!!
What a yummy jam! I bet it taste amazing:)
I really like the sound of a peach jam with vanilla bean and bourbon!
One day soon I really really want to make my own Jam! Yours looks fabulous!
Wow, what an amazing flavor combo, I’m completely impressed you made your own jam – it looks fabulous!
Thank you for the inspiration, it came out yummy!
Hello Jen! I found this blog in Foodista and followed it here. This is a actually cool Vanilla Peach Bourbon Jam recipe. Keep it up and I may see you on Food Network one day. By the way, did you know you can place more Foodista widget? A friend of mine placed proper Foodista widget at the end of her latest blogs and the numbers of her readers increased. Interesting isn’t it?
It’s too late for peaches (I made a batch of this with peaches, and wanted to make a second, but I waited too long), so I tried asian pears. It’s a little boozier tasting, but delicious!
Just made this with some fantastic peaches. Wow, winning recipe.
I made this jam last summer. My family has been begging for more. This is their all time favorite jam that I made. Can’t wait till the peaches are ripe to mix up a few batches. Thank you!!!
beantownbaker — June 11th, 2013 @ 8:20 pm
So glad you enjoyed the recipe. I make this jam every year when peaches are in season.
Just made this, and OMG is it good!! I used southern comfort, and scraped the seeds out of my vanilla bean into the jam. One of the best jams I have ever made! Thanks for the recipe! I put the used vanilla bean into 8oz of southern comfort, might be good in a couple of weeks! Just cant bear to throw away the rest of the vanilla bean.
beantownbaker — August 6th, 2013 @ 6:28 pm
So glad you enjoyed this! It’s one of my favorite jam recipes ever.
Hi! Can’t wait to try this jam! Is there a reason you used low-sugar pectin instead of regular?
beantownbaker — August 28th, 2013 @ 1:35 pm
That’s what the recipe called for. In general, when it comes to pectin, I follow the recipe and don’t deviate from what it says…
This recipe sounds great! I have to go out for a liquor run tomorrow(Son getting married) and peaches are still in the stores. I was looking for a good(and different) peach jam recipe. Thanks!
beantownbaker — October 29th, 2013 @ 6:22 pm
This is one of my favorite jam recipes. I make it every year at the end of summer while peaches are really ripe here in the midwest!
This is a fantastic recipe! Made it last year and the first batch disappeared so fast, two more got made right away 🙂 I’m just about to start on this year’s first batch. My only suggestion would be this: if you’re using a stockpot for canning the half-pints/pints and not a water-bath canner, put some butter knives on the bottom of the pot so the jars don’t make direct contact with the floor. The knives act in the same way as a rack does, to reduce the chance that a jar might crack or even break.
beantownbaker — September 2nd, 2014 @ 7:21 pm
Great tip. Thanks!
I made this last night, the best peach jam I have ever tasted. I brought a small jar to work and everyone has fallen in love!
I don’t drink but would love to try recipe, someone promised to share bourbon for recipe and at the last minute gave me Jim beam whisky instead. I reviewed how the spirits are made…thoughts about the substitution. Thank you love your site
Jim Beam would be fine – it’s a nuance, not a strong “flavor”. This is an amazing jam that won’t disappoint…
Wow! Just made this jam, & it is amazing. Will definitely be making this yearly.