Salted Butter Caramel Sauce Recipes

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SALTED CARAMEL SAUCE



Salted Caramel Sauce image

It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 5

1 cup white sugar
5 tablespoons butter, cut into slices
½ cup heavy cream
1 tablespoon heavy whipping cream
1 pinch sea salt to taste

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.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 25.4 g, Cholesterol 40.7 mg, Fat 13 g, Protein 0.4 g, SaturatedFat 8.2 g, Sodium 97.1 mg, Sugar 25 g

HOMEMADE SALTED CARAMEL SAUCE



Homemade Salted Caramel Sauce image

This is an easy and yummy salted caramel sauce. Perfect for topping any dessert.

Provided by dawnbahrenfuss

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 16

Number Of Ingredients 5

1 cup white sugar
½ cup water
¾ cup heavy whipping cream
3 tablespoons unsalted butter
1 teaspoon sea salt (such as Maldon®)

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.

Nutrition Facts : Calories 106 calories, Carbohydrate 12.8 g, Cholesterol 21 mg, Fat 6.3 g, Protein 0.3 g, SaturatedFat 3.9 g, Sodium 114.8 mg, Sugar 12.5 g

BOBBY FLAY'S SALTED CARAMEL SAUCE



Bobby Flay's Salted Caramel Sauce image

Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That's a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.

Provided by Sam Sifton

Categories     breakfast, brunch, sauces and gravies, dessert

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 4

1 cup granulated sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
3/4 teaspoon kosher salt, or to taste

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.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 68 grams, TransFat 0 grams

CARAMEL SALT BUTTER SAUCE



Caramel Salt Butter Sauce image

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 5

1 cup sugar
2 teaspoons freshly squeezed lemon juice
1/2 cup (1 stick) salted butter
3/4 cup heavy cream
Pinch salt

Steps:

  • In a medium heavy-bottomed saucepan, heat sugar, lemon juice, and 1/2 cup water over low heat until sugar dissolves. Bring syrup to a boil, and continue to boil, without stirring, until it begins to turn golden around the edges. It is important not to stir, as the syrup may crystallize.
  • Meanwhile, combine butter and heavy cream in a small saucepan. Heat until butter melts. When syrup begins to color, lower heat a bit, and continue boiling to a deep-golden color. It will darken rapidly. Remove pan from heat, and let it cool for 30 seconds. Add butter-and-cream mixture, being careful as the syrup will bubble up in the pan. Place pan back over heat, stirring until caramel is completely dissolved. Let sauce cool, taste, and add a pinch of salt, if necessary. Serve hot or chilled.

SALTED CARAMEL SAUCE



Salted Caramel Sauce image

Rich and delicious, this salted caramel sauce is the perfect blend of sweet, salty and creamy all in one. I like to make a big batch and refrigerate it for up to 2 weeks. -Angie Stewart, Memphis, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 5

1 cup sugar
1 cup heavy whipping cream
3 tablespoons butter, cubed
1-1/2 teaspoons salt
1 teaspoon almond extract

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.

Nutrition Facts :

SALTED CARAMEL SAUCE



Salted Caramel Sauce image

My classic salted caramel, enriched with butter and a touch of cream for a thick, smooth sauce, is perfect as a pie topping, or served alongside à la mode slices.

Provided by Erin Jeanne McDowell

Categories     Dessert     Sauce     Butterscotch/Caramel     Milk/Cream     Butter     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Kid-Friendly     Thanksgiving

Yield 420 g / 1¾ cups

Number Of Ingredients 7

298 g / 1½ cups granulated sugar
81 g / ¼ cup light corn syrup
57 g / ¼ cup water
½ vanilla bean, halved lengthwise, or 7 g / 1½ teaspoons vanilla extract
113 g / 4 ounces / 8 tablespoons unsalted butter, at room temperature
118 g / ½ cup heavy cream
3 g / ¾ teaspoon fine sea salt, or more to taste

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.

SALTED BUTTER CARAMEL



Salted Butter Caramel image

Caramel's got this reputation that it's really dangerous to make because it's hot sugar boiling-but don't worry. If you pay attention and use the proper techniques, it's easier than you think. From Bouchon Bakery. © 2012 by Thomas Keller and Sebastien Rouxel, published by Artisan Books. All rights reserved.

Provided by Sebastien Rouxel

Categories     condiment

Time 2h40m

Yield 60 servings

Number Of Ingredients 5

1 cup heavy cream
1 3/4 cups unsalted butter, 1.75 C (400g) Unsalted butter
1 teaspoon Fleur de sel, 1 tsp (6g)
2 1/2 cups sugar, 2.5 C (500g) Sugar
1/4 cup corn syrup

Steps:

  • Place heavy cream and butter in a small saucepan and bring to a boil. Meanwhile, in a larger saucepan place sugar and corn syrup. When the cream/butter mixture is boiling, add the fleur de sel, stir, then strain into a bowl and set aside. Meanwhile the sugar/corn syrup mixture should be in the early stages of melting and turning to caramel. Gently move the darker, melted parts of the sugar around the pot, so everything cooks to the same consistency. Bring the caramel to an amber color until a thermometer registers 145 degrees C (and up to 160 degrees C), then turn off the heat and add the cream/butter mixture, a little bit at a time (the mixture will bubble up). Turn on the heat and cook to 120 C degrees. Turn off the heat, remove the thermometer and pour the caramel into a baking sheet lined with parchment paper. Cool to room temperature, about 2 hours.
  • When caramel is cool, remove from the pan. Using a small paring knife go around the edge and flip over onto parchment paper sprayed with non-stick spray. Give it a quick tap and when it comes out remove the parchment paper. Cut into small pieces (about 5 dozen) using a knife or scissors. Place a caramel in the middle of a wrapper, wrap and twist the ends.

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