Deep, Dark Salted Butter Caramel Sauce [Sauce au Caramel au Beurre Salé]
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Ingredients
1 1/3 cups
- 1 cup sugar
- 3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
- 1/2 cup plus two tablespoons heavy cream, at room temperature
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Preparation
Step 1
Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly.
Step 2
Cook the liquefied sugar to a nice, dark copper color.
Step 3
Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.
Step 4
Use it right away or pour it into a jar and store it in the fridge for up to two weeks.
Step 5
When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
Step 6
Serve over everything.
Step 7
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Chef's notes
This caramel sauce is perfect for drizzling over vanilla ice cream, spreading between cookies, or filling crepes.
The secret to this rich caramel sauce is cooking the sugar to a deep, dark copper color, which provides a nutty, complex flavor with a hint of bitterness.
For best results, use the highest quality salted butter you can find.
