Salted caramel sauce

A sweet treat that makes an excellent gift from the kitchen!

This sauce is easy to make – the only trick is to watch the sugar carefully so it doesn’t burn, as you can’t rescue it once that happens (you need to start over). Note that a nice variation on this sauce is to replace the salt with 1/2 teaspoon of freshly ground cardamom seeds (from green cardamom pods); simply stir the cardamom in at the end before bottling. Caramel sauce can be stored in the fridge for up to two weeks or in the freezer for up to six months.

Ingredients     

• 1/2 cup (100 g) white sugar
• 1 teaspoon flaky sea salt (I use Maldon)
• 3 tablespoons (42 g) butter
• 1/4 cup (60 mL) heavy (whipping) cream
• 1/2 teaspoon (2.5 mL) vanilla extract

Method

• Place sugar in a medium-sized, heavy-bottomed pot.
• Over medium heat, warm sugar until it melts. Swirl pot occasionally to ensure even heat distribution. The sugar will turn golden brown as it melts and caramelizes; the whole process will take about 4-5 minutes.
• When sugar is completely melted and golden, add salt and butter. The mixture may foam up as the butter melts. Stir continuously with a silicone scraper or metal spoon.
• When butter is melted, add cream – watch for foaming again.
• Note that when the cream is added, the sugar will likely seize up and become clumpy; it will melt as you continue to heat and stir the sauce (so be patient).
• Continue stirring until the clumps of sugar have melted, the cream is fully incorporated and the sauce is smooth (about 1 minute). Remove from heat and add vanilla extract (and cardamom, if using).
• Transfer sauce to a heatproof jar and store in fridge until ready to use.
• To use, reheat gently in the microwave until just warmed (but not boiling). The sauce will take on a thinner consistency when heated.  Stir to thoroughly mix before pouring.

Makes 1 cup (250 mL).