This rich, velvety salted caramel sauce combines the luxurious creaminess of heavy cream with the deep, complex flavors of caramelized sugar, enhanced by a hint of vanilla and a sprinkle of sea salt. It’s perfect for adding a gourmet touch to any dessert, from drizzling over ice cream to enhancing cakes and buttercreams. The process of making this sauce involves carefully caramelizing sugar to achieve the perfect amber color, ensuring a smooth and glossy finish that’s irresistibly delicious.
Why You’ll Love This: Salted caramel is a favorite for its perfect balance of sweet and salty flavors. This homemade version allows you to control the intensity of both, ensuring every spoonful is tailored to your liking. The process of making caramel at home can be incredibly rewarding, offering a fresher and richer taste than store-bought varieties. This sauce also stores well, making it a versatile staple in your fridge for impromptu dessert making.
Perfect Occasion: This salted caramel sauce is fantastic for dinner parties, family gatherings, or as a thoughtful homemade gift. It’s an elegant addition to holiday meals, where it can be served with desserts or used as a dip for fruit platters. Its universal appeal makes it perfect for birthdays and other celebrations, adding a touch of luxury to simple desserts.
Decoration Tips: For an attractive presentation, serve the caramel sauce in a beautiful glass jar or a ceramic bowl. When using it as a topping, you can drizzle it artistically over desserts like cheesecakes, brownies, or panna cottas. A light sprinkle of extra sea salt or even edible gold flakes can elevate the visual appeal, making it look as stunning as it tastes.
Ingredients:
- 245 ml heavy cream
- 1 tsp vanilla extract
- 220 g sugar
- 120 ml water
- Sea salt, to taste
- Prepare the Cream Mixture: In a small bowl, combine the heavy cream and vanilla extract. Stir to mix well and set aside.
- Caramelize the Sugar: In a medium saucepan, add the sugar and water. Cook over medium-high heat. Let the sugar dissolve and cook without stirring until it reaches an amber color. Keep a close watch as the sugar can quickly burn past this stage.
- Mix Cream into the Caramelized Sugar: Once the sugar has turned amber, remove the pan from the heat. Gradually add the cream mixture to the saucepan, stirring constantly. Be cautious as the mixture will bubble vigorously.
- Dissolve Any Lumps: If any lumps form, return the saucepan to low heat and stir until the lumps dissolve and the sauce is smooth.
- Cool and Season: Pour the caramel into a bowl and let it cool at room temperature for 30 minutes. After cooling, transfer to the refrigerator. Once completely cooled, stir in sea salt to taste.
- Storage and Use: Store the caramel sauce in an airtight container in the refrigerator. Use it to fill cakes, flavor buttercream, or as a topping for desserts like ice cream and pies.
Enjoy this homemade salted caramel sauce, a delightful concoction that’s perfect for enhancing a wide range of desserts!
