Salted Caramel Sauce Recipe

4.5(15)

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.

by The Hungry Hutch·published 2019-12-25

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Servings

Total time

20 min

prep 5 min

Calories / serving

—

Ingredients (5)

serves

1 cup granulated sugarsugar
1/4 cup waterwater
1/2 cup heavy creamheavy-cream
2 tablespoons unsalted butterbutter
3/4 teaspoon kosher salt, or more to taste

Instructions (3 steps)

01Put 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.
02Continue 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.
03Stir in the salt, adding more as desired. Serve warm drizzled over ice cream or cooled as a dip for apples.

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