Perfect, buttery, sweet and smooth salted caramel sauce in a size perfect for gift giving or to add to desserts. This recipe uses a candy thermometer for no fail results.
Keyword food gift ideas, salted caramel sauce, small batch salted caramel sauce, tips for cooking sugar
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
2tablespoonslight corn syrup
1stick unsalted buttercut into tablespoons
In a heavy bottom sauce pan combine sugar, corn syrup and water. Stir over medium-high heat until the sugar melts into a grainy sauce and there are no more lumps - the sugar does not need to be completely melted. Cook without stirring 8 to 10 minutes until caramel turns amber color and remove from heat.
Slowly pour in heavy cream while stirring - mixture will steam and bubble. Return to heat and cook until the mixture reaches 238°F on a candy thermometer.
Transfer caramel to a heat proof bowl and stir in salt. Let cool for 10 minutes. Add butter 1 tablespoon at a time, stirring until it melts completely before adding the next butter.
When picking out your pan, choose a good quality sauce pan with a thick bottom and enough space to allow for 2 to 3 inches of bubbling sugar (when you add the cream).If you're worried about burning the sugar, you can always start off on a lower heat and cook for longer.If you only have salted butter, leave out the additional salt.