Friday, February 4, 2011

Salted Caramel Sauce

If chocolate is the love of my life than caramel is a close second.  Caramel sauce is divine on everything from ice cream, to brownies, to pancakes.  I made Magnolia's caramel sauce a few month's back, and it was tasty, but missing something.  That something was salt.  

Today I made David Lebovitz's rich salty caramel sauce, and it is truly a delight.  I could probably eat the entire batch with a spoon, but I won't.  Not all of it anyways.  Caramel sauce is super easy to make, it just takes correct timing.  You want the butter/sugar mixture to be very browned but not burnt, and that can happen very quickly so you need to keep close watch.  I upped the salt to 1/4 teaspoon, and would probably use 1/2 teaspoon next time.  I adore salty and sweet combinations.

Rich Caramel Sauce
from  David Lebovitz

1/2 cup unsalted or salted butter
1 cup sugar
1 cup heavy cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt, or more to taste.

In a large saucepan or a Dutch oven, melt butter over medium heat.  Add the sugar and cook, stirring occasionally, until the sugar begins to caramelize, then turns dark amber in colour and begins to foam a bit (it should smell and look like it's just on the verge of burning).  Remove from heat and slowly and carefully add in the cream (the mixture will bubble vigorously), whisking constantly until all of the cream is added.
Return the pan to med-low heat and stir until the sauce is smooth, about 1 minute.(this took about 5 minutes for me).  Then stir in vanilla and salt. 
Remove from the heat and allow to cool, then taste, and add more salt, if desired..
The caramel can be stored for up to two weeks in the refrigerator. Rewarm before serving.


  1. This looks so rich and sweet. Then with the salt -- mmmm. Lovely looking sauce. Would definitely up the salt as you suggested. How do you think this would be drizzled over chocolate cake? Dang, gave myself shivers. Lol.

  2. Ooh, yummy...I could just eat a bowl of that fabulous sauce!!!

  3. Oooohhh - I love salted caramel and David Lebovitz. Definately giving this a try.

  4. I am right there with you - I could absolutely eat an entire jar of caramel. I would need to have a plan for it because this looks great =)

  5. yum! I made David's Salted Butter Caramel Ice Cream last summer... best ice cream ever and it really impressed my dinner guests. I love salted caramel anything.

  6. I like caramel....I'm yet to try salting it, but since it's the thang to do right now, I just may have to start with this recipe.


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