Crêpe Cakerie RECIPES

 
 
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SALTED CARAMEL SAUCE

Ingredients

  • 1 cup (200g) granulated sugar

  • 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces

  • 1/2 cup (120ml) heavy cream2

  • 1 teaspoon salt

Instructions

  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.

  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

  3. Once sugar is completely melted, immediately add the butter. 

  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.

  5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

  6. Allow the mixture to boil for 1 minute. 

  7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.  Reheat with cream for a thinner sauce.

Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel in the microwave before using in a recipe.

Yield: two 6 ounce jars