Salted Caramel Sauce & Salted Caramel Ripple
If you haven’t caught the salted-caramel trend yet, this sauce is a great place to begin. (And if you’ve already fallen in love with the combo of sweet and salty? Make. This. Now.) It takes only a few minutes—just be sure to have the butter and cream at room temperature before you start—and the finished sauce will keep at least several weeks in the fridge. Use it as a topping or swirl it through vanilla ice cream to make your own Salted Caramel Ripple (recipe follows). The only trick is knowing when the sugar is sufficiently caramelized: If you let it cook too long, it will taste burnt; not long enough, and it will lack that rich caramel flavour and merely taste sweet. Let your eyes and nose be your
guides, and you’ll nail it.
- Serves: 3 cups (750 ml)
Salted Caramel Sauce
- 2 cups sugar (500 ml)
- 3/4 cup unsalted butter, cut into pieces (175 ml)
- 1 cup 35% cream (250 ml)
- 1 tbsp flaky sea salt (15 ml)
- 1. In a large, heavy saucepan over medium-high heat, whisk sugar until it melts (about 10–12 minutes).
- 2. Continue cooking, without stirring (but swirling the pot occasionally), until melted sugar turns deep golden and gives off a caramel aroma (about 3–5 minutes; if you have a candy thermometer, melted sugar should register 350°F/180°C). Quickly add butter and whisk until completely melted. (Be careful and wear a heatproof glove, as caramel will bubble and sputter.)
- 3. Remove from heat and whisk in cream. (Caramel will again bubble and sputter.) Whisk in salt. When cool, pour into jars and refrigerate. Warm before serving.
- Salted Caramel Ripple
Soften 1 L (1 qt) vanilla ice cream (see Tip, below). Spoon about 1/3 cup (75 ml) Salted Caramel Sauce into an empty 1 L (1 qt) ice cream tub or other plastic container. Cover with about ¼ of the softened ice cream. Repeat layers, ending with ice cream. Cover and refreeze. Serves 4–6.
- Tip: To soften ice cream, leave it in the fridge for about 30 minutes or at room temperature for about 15 minutes.