Just as we add condiments to savory foods to enhance their flavors, you can think of this caramel sauce as a condiment for desserts. It has the perfect balance of sweetness and saltiness that will keep you wanting just one more spoonful. I experimented quite a bit to reach that perfect combination, and I think you will love it as much as I do. I always have a jar in the back of my fridge for dessert emergencies.
Makes 1½ cups (340 grams)
1 Heat the sugar and water in a medium saucepan over medium-low heat, without stirring and without letting it simmer, until the sugar has dissolved.
2 Increase the heat to medium and bring the mixture to a simmer—do not stir the mixture once it comes to a simmer, or it may crystallize. Cook, without stirring, until the mixture becomes an amber-colored caramel, roughly 6 to 7 minutes. Be careful not to let the caramel smoke or burn.
3 Immediately whisk in the cream. Since the cream is colder than the caramel, the mixture will bubble and/or splatter, but keep on whisking and it will dissolve.
4 Whisk in the butter. Simmer the caramel for 1 minute. Remove from the heat and stir in the salt.
5 Let cool slightly before using, or let cool completely, then store in an airtight container in the refrigerator for up to 12 weeks.
Note
Making caramel takes practice, but don’t be put off. Follow my steps and I guarantee you success. You got this!!!