Salted Caramel Sauce

One of the things I love about baking is how an ingredient can turn into a completely different ingredient.  For example, I am amazed at how quickly sugar can become caramel.  It’s crazy!  I made a salted caramel sauce with the purpose of making this amazing Snickers Cake by the Brown Eyed Baker.

Making caramel can be a bit scary.  Although the recipe is simple, the process happens very quickly and can go wrong just as fast.  This of course happened to me.  The first time I tried making it, it reached the desired temperature way too fast and I burned it.  The second time I made sure I kept the fire on the stove much lower and it turned out to be a success!

All you do is cook the sugar so it will melt down and keep whisking as this happens.

                              sugar before melting     sugar melting 2

                              sugar melting 3     sugar melting 4

At this point you just keep whisking until all the clumps of sugar are gone.  (For my first attempt, this is where it turned bad.  You can see in the picture below how dark the sugar became.  It shouldn’t be this dark.  At this moment I wasn’t sure if it was burnt so I kept going.)

caramel cookingOnce it reaches 350 degrees, CAREFULLY add all of the butter and stir until it is melted.  It bubbles and splashes…a lot.

caramel bubbling

Slowly add the heavy cream and stir again.  Still be careful!  Once that is done, take it off the heat and let it cool.

caramel take 1            caramel take 2

The caramel on the left is the first batch I made.  Way too dark.  And it definitely had a burnt taste.  The one on the right is much better!

perfect caramel

Like I said, it was my intention to use this caramel sauce for a cake.  Unfortunately, I haven’t had the chance to make it.  However, it did make it onto my ice cream…numerous times!

ice cream

 

One thought on “Salted Caramel Sauce

  1. Pingback: Homemade Mozzarella | I Need to Bake

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