Salted Caramel Sauce

Ingredients

sugar

2 cup

butter, room temperature

12 tbsp (1½ sticks)

heavy cream, room temperature

1 cup

sea salt, flaky

1 tbsp

Instructions

1. In a 2-3 quart heavy saucepan, over medium-high heat, add the sugar in an even layer over the bottom, whisking it as it begins to melt. The sugar will begin to form clumps, but keep whisking and as it continues to cook, they will melt back down.
2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. Cook the sugar until it reaches 350°F.
3. As soon as the caramel reaches 350°F, add the butter all at once. The caramel will bubble up when it’s added. Whisk the butter into the caramel until it is completely melted.
4. Remove the pan from the heat and slowly pour the heavy cream into the caramel. The mixture will once again bubble up.
5. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
6. Let cool for 10-15 min and then pour into glass jar and let cool to room temperature. Sauce will refrigerate for up to 2 weeks.

Notes

Original recipe sourced from Brown Eyed Baker.