📝 About This Recipe
This luxurious sauce is the gold standard of dessert condiments, striking a perfect balance between deep, smoky sweetness and a sharp hit of sea salt. Crafted using the dry-burn method, it develops a sophisticated complexity that store-bought versions simply cannot replicate. Whether drizzled over a warm apple tart or licked straight from the spoon, this silky-smooth caramel is a versatile masterpiece for any home pastry chef.
🥗 Ingredients
The Sugar Base
- 1 cup Granulated white sugar (high quality, fine grain)
- 1 tablespoon Light corn syrup (optional, prevents crystallization)
The Dairy Enrichments
- 1/2 cup Heavy whipping cream (must be at room temperature or slightly warm)
- 6 tablespoons Unsalted high-fat butter (cut into 1-inch cubes, room temperature)
Flavoring & Seasoning
- 1/2 teaspoon Maldon sea salt flakes (adjust to taste preference)
- 1 teaspoon Pure vanilla extract (Tahitian or Madagascar Bourbon preferred)
- 1 teaspoon Bourbon (optional, for a smoky depth)
- 2 tablespoons Water (only if using the wet-sand method)
👨🍳 Instructions
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1
Before lighting the stove, ensure all ingredients are measured and ready. This process moves incredibly fast once the sugar melts, and having your cream and butter at arm's length is critical.
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2
In a heavy-bottomed stainless steel saucepan, spread the sugar in an even layer. Avoid using non-stick pans as they make it difficult to see the color changes of the sugar.
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3
Heat the sugar over medium heat. Do not stir the sugar with a spoon; instead, gently swirl the pan if you see certain areas melting faster than others.
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4
As the sugar melts, it will turn from white to a light gold, then to a deep amber. Watch closely; the transition from amber to burnt happens in seconds.
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5
Once the sugar has completely melted and reached a rich, reddish-brown amber color (approximately 350°F if using a candy thermometer), immediately remove the pan from the heat.
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6
Carefully whisk in the room temperature butter cubes one at a time. The mixture will bubble up violently, so be cautious of the steam.
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7
Slowly pour in the heavy cream while whisking constantly. If the caramel clumps, return it to low heat and whisk until the bits dissolve and the sauce is smooth.
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8
Whisk in the vanilla extract and the optional bourbon. The alcohol will slightly evaporate, leaving behind a sophisticated aromatic profile.
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9
Stir in the sea salt flakes. Taste a cooled drop and add a pinch more salt if you prefer a more pronounced 'salted' profile.
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10
Let the sauce cool in the pan for 10 minutes, then pour it into a glass jar. It will thicken significantly as it reaches room temperature.
💡 Chef's Tips
Always use room temperature dairy; cold cream will cause the sugar to seize into a hard rock. Use a larger pot than you think you need to accommodate the vigorous bubbling when adding liquids. If your caramel is too thick after cooling, whisk in a tablespoon of warm cream to thin it out. Avoid making caramel on a high-humidity day, as the sugar can absorb moisture and become grainy. To clean your pot easily, fill it with water and bring it to a boil to dissolve any hardened sugar.
🍽️ Serving Suggestions
Drizzle generously over warm bread pudding or a classic vanilla bean cheesecake. Swirl into a steaming mug of hot chocolate or a latte for a 'Salted Caramel' coffee house experience. Serve as a dip for tart Granny Smith apple slices or salty pretzel rods. Use as a decadent topping for a fudge brownie sundae with crushed pecans. Package in small glass jars with a ribbon for a thoughtful, artisanal homemade gift.