The Pioneer Woman Tasty Kitchen
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Salted Caramel Sauce

4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

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Level: Easy

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Description

This amazing sauce is simple to make, tastes absolutely amazing and just needs a little muscle to pull it together.

Ingredients

  • 2 cups Granulated Sugar
  • 12 Tablespoons Butter
  • 1 cup Heavy Cream
  • ¼ teaspoons Sea Salt (or Kosher Salt)

Preparation

1. Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts; this will take a few minutes.

2. Once the sugar has all melted, start adding the butter one piece at a time. Whisk until the butter is all melted.

3. Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy.

4. Add the salt and whisk again a couple times just to incorporate.

5. Let cool in the pan for a bit and then pour, carefully, into a mason jar to store. It should keep for about 2 weeks in the fridge but I haven’t tested that since it never lasts more than 24 hours in my house.

One Comment

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ac007 on 4.11.2012

This looks so good! Thanks for sharing the recipe.

3 Reviews

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Momof2 on 11.3.2012

Oh so good! I also had trouble with lumps, next time will wait to “stir vigorously” until sugar is melting. I used a small whisk, will use a regular size one in the future. Can’t wait to share some sauce with friends at Christmas as gifts.

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Lthrbth on 6.6.2012

I chose this recipe for it’s simplicity – and I’d say it’s a definite keeper! I took the other reviewer’s advice and didn’t stir much. It still clumped quite a bit (not sure if that’s what she meant) but it all eventually melted just fine. The ONLY thing I’d warn about is the heat level. On MY stove, medium was too hot and my caramel tastes a little burnt.

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ilovepaulduersch on 4.16.2012

Delicious stuff! I love that it stays soft and scoop-able even when cold, and is really yummy warm and drizzled over ice cream. My only qualm with the recipe is that it says to “stir vigorously” until the sugar melts, but when I did this I got a lot of hard crystals in my pot. I read a candy-making book recently that said stirring a lot causes the sugars to crystallize, and to caramelize sugar by placing a thin layer in the pot, waiting till it starts to melt, then gently stirring in that spot to melt the surrounding sugar, adding more thin layers of sugar until it’s all caramelized. I eventually worked out the problem, but I will try it that way next time because I think this recipe is a keeper.

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