1 Picture
Ingredients
- 3/4 cup granulated sugar
- 3 tablespoons water
- 1/2 cup heavy cream
- 2 tablespoons milk (any type)
- 1/2 tablespoon coarse or flaky sea salt*
Details
Servings 1
Adapted from keepitsweetdesserts.com
Preparation
Step 1
Combine the sugar and water in a medium** heavy-duty saucepan and cook over high heat, whisking until the sugar dissolves
Let boil for several minutes without stirring until the mixture becomes a deep amber color, watching closely so it doesn’t burn; Once the caramel begins to darken, the rest of the process happens very quickly (see photos above for caramelization process)
As soon as most of the sugar water mixture is a deep amber, whisk in the cream (be careful as mixture will bubble up) and remove from heat immediately
Whisk in milk and sea salt; serve warm or store covered in refrigerator up to two weeks***
Notes:
*If looking to make a basic caramel sauce without the extra salt flair, reduce to 1/2 teaspoon
**If doubling, use a large pot and allow extra time for caramelization
***For thicker sauce, chill in refrigerator for a few hours before using or serving; re-heat gently if desired
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