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

Desserts Dairy Intermediate Quick and Easy ...

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Preparation

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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.

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.

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Deep, Dark Salted Butter Caramel Sauce [Sauce au Caramel au Beurre Salé]

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

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