I usually hate contrasting flavors. I mean seriously. Just why would you do that. I don’t mind it when basil and oregano are used to compliment tomato sauce and when horseradish is used to compliment roast beef but I can’t handle strong contrasting flavors
But of course my friends would decide to bring me salted caramel cupcakes from Sprinkles half way through freshman year. I didn’t like the sound of it. Salted. Caramel. But I didn’t want to seem weird, the girls were all raving about the thing, I couldn’t turn it down. Eager to fit in, I took a bite and I’ve been in love ever since.
Ok so maybe I didn’t fall in love with it; this isn’t a Romance Comedy with a twisted plot. But, I did have a better appreciation for sweet and salty things. I’ve been experimenting with salted coffee, salted chocolate and other salted sweets. I’m taking baby steps.
I call this a version 1 recipe because there are so many different ways of making caramel sauce, each with different results. It originated when I tried making salted caramel popcorn macarons from Annie’s Eats. The macarons didn’t necessarily end well – that was my fault. In the near future I’ll be testing other caramel sauces, I’ll report my results back soon, maybe in a cupcake?
Usually when you make candy, you need a thermometer to check the temperature. I’ve been able to reproduce consistent results without the use of a thermometer. I even messed up the recipe purposely by burning the sugar pass golden. Nothing bad happens, I ended up with a bowl of delicious caramel candy. It was a nice treat while I was baking.
I personally recommend doubling this recipe if you’re making it – I have a few recipes that utilize this caramel sauce coming your way soon!
Salted Caramel Sauce I
Recipe from Annie’s Eats
- ½ cup sugar
- 1/8 tsp. cream of tartar
- ¼ cup water
- 6 tbsp. heavy cream
- 1/2 tsp of sea salt
- Combine the sugar, cream of tartar and water in a medium saucepan. Cook over medium-high heat without stirring until the sugar begins to melt and turn golden at the edges. Continue cooking, swirling the pan to cover evenly, until the sugar turns golden amber.
- Standing back, carefully pour the cream down the side of the pan in a slow, steady stream, stirring constantly until combined. If there are pieces of sugar, cook on low heat until smooth. Stir in the sea salt. Transfer the caramel to a bowl and let cool. It will thicken as it cools.