Salted Caramel Sauce
I wonder if I’m a condiment “enthusiast”. Every opportunity I have to make my own condiments, I just jump right in. It doesn’t matter if it’s sweet or savory, I want to make my own.
My major concern when buying condiments at the store is the ingredients those big food companies put into their products. There are so many chemicals in food products these days and it’s basically for the sake of shelf life and cost of production. Who cares about our health? Well I sure do when it comes to mine!
Now looking back to what I wrote so far, I’m not a condiment enthusiast but more of a health conscious lady that happens to enjoy cooking! If I have to be “bad”, I’d rather be bad as healthy as I possibly can… let me explain.
Eating a lot of sugar is bad for you but when you’re craving something sweet, why not have something that you made yourself. I enjoy my homemade No Churn Vanilla Bean Ice Cream and I also enjoy topping it with… caramel sauce! I also use this yummy sauce in my Chocolate Lava Cake… OMG!
Years ago when I started making my own condiments, my Salted Caramel Sauce was probably in the first top 5. It’s such a quick and easy recipe to make at home and the results are better than the jars from the store. It tastes like my grandma used to make, with deep color and intense flavor.
You can do what you want but if you are interested in trying something that is a homemade treat to satisfy your “sweet cravings” then you’ll really enjoy this Salted Caramel Sauce recipe. Just a little warning before you watch the video; the sugar will get extremely HOT which means you have to be very careful and not drop any on your skin otherwise you’ll get yourself a nasty burn… not good… so be very careful!
Bon Appétit!
Check out a few other sweet condiment recipes…
– Citrus Cranberry Sauce
– Strawberry Butter
– Pomegranate Molasses
– Candied Fruits
– Strawberry Jam with Orange Zest
– Corn Syrup
and for even more awesome condiment recipes, click on this link… Recipe Category • Condiments
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Salted Caramel Sauce
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Ingredients
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, such as demerara
- 6 tbsp. unsalted butter tips & tricks
- 2/3 cup 35% heavy cream
- 2-3 large pinches Fleur de Sel
Directions
- In a tall medium saucepan over medium-high heat, add sugars. Stir until they start to melt.
- When almost melted, reduce the heat to medium and continue stirring until all melted. Let the mixture sit for 15 to 30 seconds; turn the heat off.
- Add butter and stir continuously until melted. Add heavy cream and quickly stir until all combined (*see footnote). Add generous pinches of fleur de sel and give another stir to mix.
- Remove from the heat and transfer to an airtight container. Let it cool completely before transferring to the refrigerator.
Notes
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