Let the sugar reach a clear amber before adding cream. That brief move beyond pale gold gives caramel its toasted flavour and keeps the sauce from tasting merely sweet. Salt belongs in the finished sauce, where you can judge it after the fiercest heat has passed.
Salted Caramel Sauce
Amber caramel finished with cream, butter, and sea salt
Take the sugar to amber, then carefully add warm cream to build a deeply flavoured pouring caramel.
TypeSauces
Prep5 minutes
Cook15 minutes
Rest15 minutes
Total35 minutes
YieldAbout 350 g
Servings10
ServingAbout 35 g
DifficultyIntermediate
CuisineFrench-inspired pastry
Ingredients
Batch
Instructions
Serving Ideas
- Spoon over apple tart, ice cream, or baked pears.
Substitutions
- Salted butter can be used, but add the measured salt gradually after tasting a cooled sample.
Chef Tips
- Use a light-coloured pan so you can judge the caramel. Burnt sugar tastes bitter even after cream is added.
Storage
Refrigerate covered within 2 hours and use within 3 days. Rewarm gently with a splash of cream if needed.
Allergen Notes
Contains milk.