Imagine a sauce so decadent, so perfectly balanced between sweet and salty, that it can transform any dessert from ordinary to extraordinary. Bobby Flay's Salted Caramel Sauce is not just a condiment – it's a culinary masterpiece that will elevate your cooking skills and impress even the most discerning food lovers. With just a few simple ingredients and some careful technique, you'll be creating a restaurant-quality sauce that will have everyone begging for your secret recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 1 cup
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Gather all ingredients and have them measured and ready before starting, as caramel-making requires quick attention.
- Place a heavy-bottomed medium saucepan over medium-high heat. Add the granulated sugar to the pan, spreading it evenly across the bottom.
- Allow the sugar to slowly melt without stirring. Gently swirl the pan occasionally to help the sugar dissolve evenly and prevent burning.
- Watch carefully as the sugar begins to turn amber-colored. This process takes about 8-10 minutes. Do not stir, but gently swirl the pan to ensure even caramelization.
- Once the sugar reaches a deep amber color, immediately add the unsalted butter. Be cautious, as the mixture will bubble and steam vigorously.
- Whisk the butter into the caramel quickly and continuously until completely incorporated and smooth.
- Remove the pan from heat and slowly pour in the heavy cream, whisking constantly. The mixture will bubble and steam intensely.
- Continue whisking until the sauce becomes smooth and all ingredients are fully combined.
- Stir in the sea salt, ensuring it is evenly distributed throughout the caramel sauce.
- Allow the sauce to cool for 10-15 minutes. It will thicken as it cools to room temperature.
- Transfer the sauce to a clean glass jar or container. The sauce can be stored in the refrigerator for up to 2 weeks.
- Reheat gently in the microwave or on the stovetop before serving, if desired.
Tips
- Patience is Key: Caramel-making is an art form. Use a heavy-bottomed pan and resist the urge to stir – gentle swirling is your best friend.
- Watch the Color Carefully: The difference between perfect caramel and burnt sugar is just seconds. Look for a deep amber color, but don't let it turn dark brown.
- Safety First: The caramel mixture will be extremely hot and will bubble violently when you add butter and cream. Use long-handled utensils and wear oven mitts.
- Temperature Matters: Use medium-high heat and maintain a consistent temperature to ensure even caramelization.
- Storage Hack: Store your sauce in an airtight glass container in the refrigerator. It will keep for up to two weeks – if it lasts that long!
- Serving Suggestion: Warm the sauce slightly before serving to restore its silky smooth texture. It's perfect drizzled over ice cream, cakes, or used as a dip for fresh fruit.
- Troubleshooting: If your sugar crystallizes, start over. A clean, dry pan and careful heat management are crucial to smooth caramel.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 17g
Protein: 0g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 35mg
