Lucy Buffett’s Favorite Salted Caramel Sauce
This homemade salted caramel sauce is creamy, buttery, rich, and thick. One might say there is no longer a need for hot fudge.
2 cups sugar
¾ cup (1½ sticks) unsalted butter, chopped into pieces, at room temperature
1 cup heavy cream, at room temperature
2 teaspoons sea salt
Makes 2 cups
- In a small saucepan, melt the sugar over medium-high heat, whisking continuously. Keep a close eye on the sugar as it melts, swirling the pan occasionally.
- When the sugar has completely melted and turned an amber color, carefully add the butter a few pieces at a time, whisking continuously. It will bubble up, but just keep whisking until all the butter has melted.
- Remove the pan from the heat and while whisking vigorously, slowly pour in the cream. The caramel is going to bubble aggressively again, so be careful but stay firm with it.
- Whisk until all the cream is combined and then whisk in the salt.
- Set the sauce aside to cool for 15 minutes, then pour it into a glass jar to cool completely.
- You can refrigerate the sauce for up to 2 weeks, but you will have to warm it before serving.
For a decadent treat, drizzle sauce over Lucy’s Blueberry Almond Bread Pudding!
Reprinted from: “Gumbo Love: Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life” by Lucy Buffett.
Available at Barnes & Noble.
REPRINTED WITH PERMISSION.