Creamy Salted Caramel Sauce Recipes

BOBBY FLAY'S SALTED CARAMEL SAUCE

Steps:

• In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
• Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

SALTED CARAMEL SAUCE

Steps:

• Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
• Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.

HOMEMADE SALTED CARAMEL SAUCE

Steps:

• Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.

SALTED CARAMEL SAUCE

Steps:

• In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract.

CREAMY CARAMEL SAUCE

Steps:

• Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
• Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

CREAMY CARAMEL SAUCE

Steps:

• Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot!
• Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.

SALTED CARAMEL SAUCE

Steps:

• Combine the sugar, corn syrup, and water in a medium saucepan. If using the vanilla bean, scrape the seeds from it and add the seeds and pod to the pan (if using extract, you will add it later). Bring the mixture to a boil over medium-high heat. You can stir the mixture before it comes to a boil to help dissolve the sugar but stop stirring the moment it starts to boil. Then continue to boil the syrup until it becomes a medium amber color. Once the syrup starts to color, tilt the pan occasionally-it's easier to see the true color of the caramel when you're looking at less of it (otherwise it may seem darker than it really is).
• As soon as the caramel is close to medium amber, turn off the heat-the caramel will retain heat and continue to cook, so you want to allow for the carry-over cooking. Add the butter and stir gently to combine. Stir in the cream (be careful-the caramel is likely to bubble up and steam a lot; just keep stirring and it will die down). The sauce should be smooth and creamy. If it seized up and you see chunks of caramel, return the pan to low heat and stir occasionally until the sauce is smooth, then remove from the heat.
• Stir in the salt and the vanilla extract, if using. Let cool to room temperature. The sauce may firm up as it sits. If necessary, rewarm the sauce in 15-second bursts in the microwave to make it more fluid.
• Do Ahead: The sauce can be refrigerated in an airtight container for up to 2 weeks.

OVEN SALTED CARAMEL SAUCE

Steps:

• Preheat oven to 375°F.
• Lightly grease a square enamel baking dish with nonstick spray.
• Scatter the brown sugar to the baking dish, spreading evenly.
• Top the sugar with the butter cubes, spreading evenly. Then pour over the heavy cream.
• Bake for 10 minutes undisturbed. Remove from the oven and whisk. Return to the oven and continue to bake for another 10 minutes.
• Let cool 3 minutes, then whisk in the vanilla and salt.