Bobby Flay’s Salted Caramel Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1cup granulated sugar
- ½cup heavy cream
- 2tablespoons unsalted butter
- ¾teaspoon kosher salt, or to taste
Nutritional analysis per serving (3 servings)
461 calories; 22 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 0 grams dietary fiber; 68 grams sugars; 1 gram protein; 269 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan set over medium-high heat, combine the sugar with ¼ cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
- Step 2
Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
Private Notes
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Comments
I make this sauce all the time. Three modifications: one I don't generally use butter, as it tends to push the flavor more toward butterscotch. Two: I generally simmer a sliced vanilla pod in the cream. It gives the sauce much more depth of flavor (you can also whisk in a bit of bourbon vanilla extract toward the end if you're in a hurry). Three: I generally use fine-grain sea salt, as kosher salt melts slowly and makes it hard to gauge how salty the eventual sauce will be. Cheers!
How long will this keep in the refrigerator?
I hate sounding like an idiot, but it comes naturally. Shouldn't Water be listed as an ingredient?
Made this to serve over bread pudding. Wow! I followed someone else's comment about turning up the heat - that was key to getting the right color on my stove. Also added a dash of rum extract with the vanilla into the heated cream. So tasty!!!
This is a fine recipe. I used about 7/8 cup of sugar and just under 3/4 cup of high quality heavy cream with a little vanilla added. It took about 8 minutes to start caramelizing (on setting 5 of a portable induction cooktop). I let it turn a deep brown and used 1 tablespoon of butter. Delicious.
skipped butter, added 1/4 cup more of cream, amazing!!!