Oven Salted Caramel Sauce Recipes

HOMEMADE SALTED CARAMEL RECIPE

Homemade Salted Caramel Recipe image

Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning.

Provided by Sally

Categories Dessert

Time 20m

Number Of Ingredients 4

Ingredients

1 cup (200g) granulated sugar (make sure it's labeled "pure cane")*
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream, at room temperature
1 teaspoon salt

Steps:

Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.

SALTED CARAMEL SAUCE

Salted Caramel Sauce image

Rich and delicious, this salted caramel sauce is the perfect blend of sweet, salty and creamy all in one. I like to make a big batch and refrigerate it for up to 2 weeks. -Angie Stewart, Memphis, Tennessee

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 5

Ingredients

1 cup sugar
1 cup heavy whipping cream
3 tablespoons butter, cubed
1-1/2 teaspoons salt
1 teaspoon almond extract

Steps:

In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract.

Nutrition Facts :

OVEN SALTED CARAMEL SAUCE

Oven Salted Caramel Sauce image

Heavenly salted caramel sauce is only 20 minutes away. The best part is that you barely have to lift a finger.

Provided by Arlyn Osborne

Categories Sauces

Time 25m

Yield 1 cup

Number Of Ingredients 6

Ingredients

nonstick cooking spray
1 cup light brown sugar
4 tablespoons unsalted butter, cut into small cubes
1/2 cup heavy cream
1 tablespoon vanilla extract
1 teaspoon salt

Steps:

Preheat oven to 375°F.
Lightly grease a square enamel baking dish with nonstick spray.
Scatter the brown sugar to the baking dish, spreading evenly.
Top the sugar with the butter cubes, spreading evenly. Then pour over the heavy cream.
Bake for 10 minutes undisturbed. Remove from the oven and whisk. Return to the oven and continue to bake for another 10 minutes.
Let cool 3 minutes, then whisk in the vanilla and salt.

Nutrition Facts : Calories 1691.2, Fat 90.1, SaturatedFat 56.6, Cholesterol 285.1, Sodium 2439.7, Carbohydrate 220.8, Sugar 215.2, Protein 3.2

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