The BEST Salted Caramel Sauce

Name: The BEST Salted Caramel Sauce
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Ingredients: 2 cups granulated sugar; 12 tablespoons unsalted butter, at room temperature and cut into pieces; 1 cup heavy cream, at room temperature; 1 tablespoon fleur de sel (or another sea salt)

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Prep Time: 2 minutes

Cook Time: 10 minutes

Total: 12 minutes

Servings: 2

Cost: $6.93 /serving

Author : Chef Lindsey Farr

Ingredients

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2 cups granulated sugar12 tablespoons unsalted butter, at room temperature and cut into pieces1 cup heavy cream, at room temperature1 tablespoon fleur de sel (or another sea salt)

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Instructions

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Step 1

In a 2 to 3 quart saucepan, melt the sugar over medium-high heat. Lots of recipes call for you to stir until all the sugar is melted, but, for me, I get better, more consistent results on my induction stove if I just let it be and swirl the pan frequently.

Step 2

Once all the sugar has melted watch your caramel like a hawk; swirling the pan occasionally. As soon as the sugar turns amber in color add your butter and whisk vigorously. It will bubble up aggressively but just keep whisking until all the butter has melted.

Step 3

Remove pan from the heat and slowly pour in the cream while whisking vigorously. The caramel is going to bubble aggressively again, so be careful but stand your ground.

Step 4

Whisk until all the cream is incorporated and then whisk in the fleur de sel.

Step 5

Set the sauce aside to cool for 15 minutes prior to pouring it into a glass jar to cool completely.

Step 6

You can refrigerate the sauce for up to 2 weeks, but you will need to warm it before using. I gently heated mine in a saucepot with warm water or at 5 second intervals in the microwave (yes, 5 second intervals).