Salted Caramel Butter Sauce Recipes

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.

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 BUTTER SAUCE

Steps:

• Place the sugar in a heavy saucepan over medium-low heat.
• Cook the sugar until it melts and begins to turn a caramel colour.
• Give the caramel a stir to blend in any uncooked sugar.
• Once all the sugar has turned to liquid caramel, remove the pan from the heat and dip the base of the pan into cold water VERY BRIEFLY to stop the caramel from cooking further.
• Carefully stir in the cream (the mixture may splatter and foam), add the butter, and place the pan over low heat, stirring until all the caramel is dissolved.
• Let cool slightly before servinng.
• Enjoy!

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.

SALTED BUTTER CARAMEL

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.