Follow these easy instructions to make salted caramel sauce at home. Keep a bottle in the fridge to add to your favorite dessert.
My fascination with salted caramel began when I made my first batch for this caramel custard dessert. It’s been my favorite dessert flavor ever since. Sweet, rich, creamy with a hint of salt that just brings it all together. One can either make a batch, keep it in the fridge and serve it with ice-cream, brownies, fruit & pound cake; or use the sauce to add a twist to one’s favorite desserts – salted caramel cheesecake, salted caramel chocolate brownies or salted caramel granola pudding parfait among other numerous possibilities.
This particular recipe I use is from Bon Appetit. It’s a pretty straight-forward but requires care and attention. One needs to ensure a watchful eye to prevent the caramel from seizing or burning.
Use a small saucepan and keep turning it a little in case the sugar starts to caramelize faster on one edge due to temperature. It’s absolutely necessary for the contents to remain unburnt. Eyes off the saucepan for 10 seconds and one ends up with bitter caramel. Its only when one gets to taste the fruits of one’s labor does one realize it was completely worth it!