Caramel Sea-Salt Sauce… say that 10 times fast!
Well, well, well… We meet again caramel…
Remember the last time I tried a caramel and it took me 4 different times to get it correct? This time… I nailed it!
(I actually halved this recipe because I didn’t need that much)
170g Butter (at room temperature and cut into pieces)
250ml Heavy cream (at room temperature)
1 tablespoon sea salt
Heat the sugar on medium-high heat until it caramelizes.
This is the most difficult part because if the sugar is stirred after it’s begun to melt, it may seize. However, it does need need to be stirred a bit before it begins to melt. Clumps will form, but don’t worry… this is normal. Also, watch the sugar like a hawk because once the nice caramel color begins to show, it will burn fast. You should be looking for a red-brown color.
Once you have reached the optimal caramelization, add the butter and whisk in. Be careful! It will bubble and may splash.
Remove from heat and slowly add the cream. Once again, be careful! Finally, whisk in the sea-salt.
Let sit for about 10 minutes, and transfer to a jar.
Done! Your caramel is finished! This sauce can be used for a number of things! Just wait and see what I used it for!