The combination of sweet and salty in this Salted Caramel Sauce is a match made in heaven. I love the way salt breaks up the richness of sweets and activates a whole other area of taste. As an avid cook and baker I love using a variety of salts to enhance flavour, create a chemical reaction and create a break from a rich dessert.
While I often use table salt in baking I chose Windsor Kosher Salt for this Salted Caramel Sauce. While more and more you see recipes calling for Kosher Salt it is not necessary in all cooking Kosher salt is ideal for seasoning food, decorating or a burst of salt. The flakiness of Kosher Salt also means it’s not as powerful when measured teaspoon to teaspoon with table salt. Whichever you choose know they are both 100% salt! When you head to the grocery store to pick up some Kosher Salt you will notice the new Windsor Salt logo. While it still has the familiar qualities of the bold blue castle design and Windsor word mark it now features a silver flourish to better reflect the premium nature of Windsor Salt.
Salted Caramel Sauce Recipe
Ingredients:
2 cups sugar
3/4 cup salted butter (at room temperature)
1 cup 35% whipping cream (at room temperature)
1 tbsp Windsor Kosher Salt
Directions:
In a large sauce pan add sugar and heat over medium heat. Stir sugar constantly with a large wooden spoon making sure to scrape the bottom and the sides to prevent burning. Stir until sugar is fully dissolved and has turned the colour of amber. Continue stirring and add butter. Since the butter is cooler than the sugar it will bubble and may splash – be careful – mixture is extremely hot!
Once butter has fully mixed slowly poor in cream and stir and/or whisk until all of the cream has incorporated. Allow to boil briefly then remove from heat. Stir in salt and cool to room temperature.
Store in an airtight container in the fridge for up to a week or at room temperature for two days. Warm up the sauce before serving.
- 2 cups sugar
- 3/4 cup salted butter at room temperature
- 1 cup 35% whipping cream at room temperature
- 1 tbsp Windsor Kosher Salt
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In a large sauce pan add sugar and heat over medium heat. Stir sugar constantly with a large wooden spoon making sure to scrape the bottom and the sides to prevent burning. Stir until sugar is fully dissolved and has turned the colour of amber. Continue stirring and add butter. Since the butter is cooler than the sugar it will bubble and may splash - be careful - mixture is extremely hot!
-
Once butter has fully mixed slowly poor in cream and stir and/or whisk until all of the cream has incorporated. Allow to boil briefly then remove from heat. Stir in salt and cool to room temperature.
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Store in an airtight container in the fridge for up to a week or at room temperature for two days. Warm up the sauce before serving.
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