Salted Caramel Sauce

A description of this sauce in one word is.....indulgent.  I ask you, how can you possibly go wrong with the combination of cream, butter, sugar and sea salt?  There are so many uses for a really good caramel sauce - poured over ice cream, a dip for fruit, Fall caramel apples, homemade Caramel Macchiato, drizzled over gingerbread loaf, pound cake, pumpkin bread or apple bread, stirred into hot coffee or latte, salted caramel hot chocolate or just eat it with a spoon.

It's super easy, takes about 20 minutes start to finish, and stores in the refrigerator for about 2 weeks {provided it lasts that long....}.  It is slightly finicky in that you have to watch it closely at all times as it can go from perfection to burnt in a matter of seconds.  One of the things I really like is no corn syrup in the recipe.

Salted Caramel Sauce
Source:  Lightly Adapted from a recipe by Brown Eyed Baker

2 c. granulated sugar
12 T. unsalted butter, cut into 12 pieces and brought to room temperature
1 c. heavy cream, at room temperature
1 T. flaky sea salt

Add the sugar to a heavy 2-3 quart (minimum) saucepan in an even layer.  Heat over medium (slightly higher is fine) heat.  Allow to sit, untouched, until you see that the sugar is melting (about 3 minutes).  As the sugar begins to melt use a wooden spoon to stir frequently.  The sugar will form hard clumps, but as it continues to melt the clumps will disappear.

the sugar will form hard clumps...

Once the sugar is completely melted, stop stirring.  Bring to 350 degrees (should take less than 1 minute).  The sugar should be a deep amber color {not quite as dark as the photo below - for some reason it turned out a little too dark}.  Be very careful as this is where it can go from perfection to burnt in a flash.

Add the butter all at once and whisk.  The sugar will bubble and foam, keep whisking until incorporated.

Remove the pan from the heat and slowly whisk in the cream.  The mixture will bubble and foam again.  Continue to whisk until the sauce is smooth.  Whisk in the sea salt until well combined.

Leave the sauce off the heat to cool for 10-15 minutes.  Pour into a container and allow o cool to room temperature.  Sauce can be refrigerated for up to 2 weeks.  {*warm the refrigerated sauce in the microwave or on low heat to use*}