Salted Caramel Sauce Recipe » Indonesia Eats

For my husband’s birthday, I created a Peanut Butter Cheesecake and topped with Salted Caramel Sauce. Cheesecake is the only cake that my husband likes as he doesn’t like cake as much as most Canadians do.

I used a recipe of Caramel sauce from Simple Recipe. First trial of making it, I ended up dumping it as we tasted and didn’t like it. It had a bitter and burned aftertaste. So I decided making another batch with some changes by adding seasalt and vanilla since I’m not a big fan of caramel sauce until I tried the salted caramel mocha from Starbucks and I love it.

Salted Caramel Sauce Recipe
Makes about 2 cups

Ingredients:
2 cups sugar
1 2/3 cups whipping cream 33%
12 tablespoons unsalted butter
1/2 teaspoon coarse sea salt (or to taste)
vanilla to taste

Methods:
1. Make sure that all ingredients are measured and ready to go before you start making it as this is a quick process. If you don’t work fast, the sugar will burn. Be prepare with oven mitts; the caramelized sugar will be much hotter than boiling water.

2. In a heavy pot of 6L (6 quarts), spread the sugar in an even layer. Set over moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.

3. As the sugar begins to melt, stir vigorously with a wooden spoon or heatproof spatula by encouranging the melted sugar around the edges toward the center and delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going; it will melt completely as it turns amber.

4. As soon as the sugar starts bubbling, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.

5. Whisk in the butter immediately until the butter has melted as soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color).

6. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 6L or 6-quarts big.

7. Whisk until caramel sauce is smooth. Stir in seasalt and vanilla. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. Note if you like the sauce a bit thinner or reducing the richness of the sauce, you can add 45 milliliter water (1/4 cup) water or depending how thin or light the sauce you like.
(Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm up before serving.