Salted Caramel Sauce

Salted Caramel Sauce

from Sally's Baking Addiction, yields 1 cup

1 c granulated sugar 

6 T salted butter, room temperature, cut into 6 pieces

1/2 c heavy cream

1 t kosher salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.  Sugar will form clumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir.  Be careful not to burn.

Once sugar is completely melted, immediately add the butter.  Be careful in this step becaue the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes.  If you notice the butter separating or if the sugar clumped up, remove from the heat and vigorously whisk to combine it again.  Keep whisking until it comes back together, even if it takes 3-4 minutes, it will come together eventually.  Return to heat when combined again.

Very slowly, drizzle in 1/2 c of heavy cream while stirring.  Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added.  Allow the mixture to boil for 1 minutes.  It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt.  Allow to slightly cool down before using.  Caramel will thicken as it cools.

Cover tightly and store for up to 1 month in the refrigerator.  Caramel solidifies in the refrigerator.  Reheat in the microwave or on the stove to desired consistency.  

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**Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
**Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.

**Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
**Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.