Sea Salt Vanilla Caramel Sauce
A smooth and smokey delicious caramel sauce with a hint of vanilla and sea salt.
Ingredients
- 2 Cups Granulated Sugar
- 3/4 Cup Unsalted Butter 1 1/2 Sticks
- 1 Cup Heavy Cream
- 1 tsp. Vanilla Extract
- 2 tsp. Sea Salt If you can find sea salt flakes they are better.
Instructions
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Two hours before you begin cooking the caramel remove the cream and butter from the refridgerator. You want everything to be room temperature. Slice the butter into 1/2 wide pieces at this point.
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Make sure the pan, wisk, measuring cups and spoons are very clean.
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Before you begin cooking have everything measured out and ready to add.
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In a large heavy saucepan add your sugar. Spread evenly in the pan.
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Heat the sugar on medium high heat. When the sugar starts melting whisk continuously to prevent the sugar from burning.
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The sugar will start to clump and you will start to notice a light amber liquid sugar. Continue whisking and mixing well until the sugar is melted. About 6-8 minutes.The liquid will be a light amber color.
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Be careful....the syrup is very hot.
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Stop whisking and very carefully tilt the pan back and forth over the burner until the syrup is a medium amber color about 4-5 minutes. Be careful as the syrup can turn dark quickly and will have a burnt taste.
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As soon as the liquid turns a medium amber color remove from the heat and add the butter all at once whisking continuously.The mixture will bubble, but continue to stir.
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Once the butter is mixed in and melted add the cream and vanilla, continuing to stir until everything is mixed in.
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Add the sea salt and continue stirring until dissolved.
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Set aside and let cool.
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If you are using for gifts...Let the caramel cool for 15 minutes and pour into jars.
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If you would like to use an instant read candy thermometer you are shooting for 350 degrees.