Making this sauce was like hitting a jackpot. Like finding a gold mine. Winning the lottery! I was experimenting in my kitchen ( as I love to do ). A switcharoo of a few ingredients and voila! The most addicting salted caramel sauce EVER! And because it’s fall baking time, you need one in your life.
Now, I am about to let you on all of it’s secrets. And I hope you will give it a try and join me in it’s fan club! 🙂
No.1. The secret to it’s taste is salted butter. The forbidden buttah…. Muahahahaha!! ( that’s my scary voice 🙂 ).
No.2. The secret to it’s consistency is half and half. And a whole 2/3 of a cup of it. At first, you will think it’s way too much. But trust me! To get it to a consistency shown on pictures ( which is very drizzling ), you have to use 2/3 of a cup of the half and half.
No.3. The secret to thickening the sauce up to the just-right consistency is also letting the sauce cool completely in the fridge. It will thicken and it will mesmerize you with the drizzle and you will be eating it with a spoon from a jar!!!
Now, to make things easier, I took pictures of the whole process. It was a
total excuse reason for me to make the sauce again. 🙂
1. Place sugar in a saucepan. 2. Melt over medium heat. 3. Watch it as it starts to melt. Whisk once every 15 – 20 seconds. 4. It will start to clump up as it melts even more.
5. Almost melted! 6. You have caramel! 7. Take the saucepan off the heat and add some sea salt. 8. Add butter all at once. Be careful! It will foam up and there will be steam!
17. Take the pot off the heat and pour the sauce into a heat-proof jar or measuring cup. Let sit for 15 minutes. You have way more than a cup of the sauce. 18. It is very thin at this point. 19.Place the lid on the jar and refrigerate until it thickens. 20. Pour over your dessert.
Just look at the color! Oh, how I wish you could taste this buttery, salty, yet oh-so-sweet sauce! Your taste buds will be dancing the hula, the fireworks will shoot out and glitter will sprinkle from the sky!
I added it to my morning coffee, drizzled it over ice cream, my new favorite freshly baked pie and had a spoon or two
or twenty every time I passed the fridge.
Note: This sauce is much thinner than the store bought caramel topping. It would not be good as a glue for making granola bars or any kind of cereal bars. It’s much too thin for that. It does not create a perfect lines when drizzled. Just keep this in mind before you make it. I want happy comments, not whiny comments. 🙂
- 1 c granulated sugar
- 6 Tbsp salted butter room temperature
- 2/3 c half and half
- dash of sea salt optional
- Place sugar in a medium saucepan.
- Melt over medium heat.
- Watch it as it starts to melt. Whisk once every 15 – 20 seconds.
- It will start to clump up as it melts even more.
- Once all the sugar is melted and is golden brown, take the pot of the heat.
- Add some sea salt.
- Add butter all at once. Be careful! It will foam up and there will be steam!
- Keep whisking and whisking, until the butter is all melted.
- Place the pot over the heat again.
- Slowly pour in the half and half.
- Whisk it together.
- Keep whisking until you get a uniform color. Cook the sauce over medium-low heat for 1 minute, whisking constantly.
- Take off the heat. Pour into a heat-proof jar or measuring cup. Let stand on a counter for 15 minutes. You have way more than a cup of the sauce. It is very thin at this point.
- Place the lid on the jar and refrigerate until it thickens.
- Pour over your dessert.
This is a much thinner sauce than the store bought caramel topping. It will thicken up once cooled but it still be quite pourable.