I was looking for a salted caramel sauce recipe the other day to go along with an apple dessert I was working on. I looked through a few different variations that I found on Google, but settled on this recipe from Bobby Flay and the New York Times.
I chose it because it was one of the few that included water. The benefit of cooking the sugar with some water is that you don’t need to do all of the stirring in the beginning of the cooking process that some other recipes call for.
Stage 1
Stage 2
Yield: about 1 1/2 cups
Salted Caramel Sauce Recipe
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
A velvety caramel sauce recipe from Bobby Flay and the New York Times. Stir in salt to balance out the sweetness and use as a sauce to accompany desserts.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 3/4 teaspoon kosher salt, or more to taste
Instructions
- Put the sugar in water in a pot and stir to combine. Cook over medium heat so that it bubbles (Stage 1). Whatever you do, be sure not to touch the sugar or let it drip on your skin. Hot sugar can cause very severe burns. Consider yourself warned.
- Continue cooking until the sugar turns an amber brown color (Stage 2). Turn off the heat and stir in the heavy cream. It will bubble up for a while, but just keep stirring. After the bubbling has settled, stir in the butter until melted.
- Stir in the salt, adding more as desired. Serve warm drizzled over ice cream or cooled as a dip for apples.
[…] the apple cake with a tangy cream cheese frosting for balance and drizzled it with a delicious salted caramel sauce. As much as I wanted to eat the entire thing, I forced myself to share it with my coworkers to save […]