Salted Caramel Sauce

salted caramel

 

I don’t know about you guys, but I’m not super fond of spending $5 on a small Salted Caramel Latte.  I love Starbucks, but I love not spending money even more.

I love this sauce because it’s so versatile.  You can eat it on ice cream, in lattes, on pancakes, in oatmeal… your options are endless!

To make a salted caramel latte, click here.  To make a caramel macchiato, click here.

Salted Caramel Sauce
Recipe from: Sally’s Baking Addiction

Ingredients:

1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces
1/2 cup (120ml) heavy cream
1 teaspoon salt

Directions:

    1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
    2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
    3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
    4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
    5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
    6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
    7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using. Store in the fridge.

salted caramel 2
 

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