If there's one recipe (besides buttercream) that I use more than anything, it's my tried-and-true, highly addictive, universally crowd-pleasing Salted Caramel Sauce.
Next to the salt-sweet factor, minimal ingredients and ease to make, I love this recipe for it's versatility:
- I use it in my popular organic Rainbow carrot cake
- I whip it into frostings
- I infuse it with booze like Pinot noir and Nocino
- I drizzle it down my semi-naked cakes for the popular "drip cake" effect
And this fall, I featured it in my latest seasonal release: Honeycrisp Apple Cake with Candy Cap Cream Cheese Frosting, filled and drizzled with salted caramel and finished with salted caramel buttercream. (Which you, too, can make using this cake and this cream cheese frosting recipe!)
If you're not feeling that ambitious, this caramel sauce also makes a very easy, DIY holiday gift or stocking stuffer.
SALTED CARAMEL SAUCE
recipe yields 24 oz
- 2 C organic sugar
- 12 Tbsp organic, unsalted butter at room temperature
- 8 ounces organic heavy cream
- 1 tablespoon fleur de sel
- First, measure heavy cream and butter and set aside on a cutting board next to stove for easy access.
- Next, pour sugar into a medium, heavy bottom saucepan in an even layer and heat over medium, watching very carefully.
- Using a wooden spoon, slowly stir sugar around sides of pan, swirling the pan occasionally while the sugar cooks, to ensure it's not burning. Don't whisk; instead, use a wood spoon to scrape around bottom edges of pan to help sugar cook evenly.
- Continue cooking until sugar has completely melted and turned a golden amber color. Be very careful as this stage is where sugar can burn very quickly. Until you're confident with the recipe, use an instant-read thermometer to cook sugar just until it reaches 350 degrees F.
- Once sugar reaches 350 degrees, add butter all at once and turn off stove, stirring constantly with a wooden spoon.
- Once butter is completely melted, add heavy cream and use a whisk to combine.
- When sauce is smooth, add fleur de sel and let cool in pan 10-15 minutes before jarring, drizzling or whisking into your buttercream.
Sauce will keep refrigerated up to 2 weeks and can be reheated in microwave or pan of hot water.