It only sounds intimidating, I promise. It's gonna be the easiest thing you never knew you could whip up!
You can use this caramel sauce on cakes, pies, fillings, ice cream, coffee, dranks (hehe) ... the sky is the limit, bebe! I've just recently used it on my Apple Galettes.
I won't even bore you with a long intro. Let's just do it!
Please be careful when making this sauce. It's going to be a really hot and sticky liquid that will burn you if mishandled. Don't whisk TOO hard - let's avoid any of this getting on to us.
Do not use cold butter. The sugar is going to melt into a hot liquid, so to avoid a violent reaction with cold fat and hot liquid, let's make sure our butter is at room temperature. It'll still sizzle, but it'll be much more manageable.
I've not made this with heavy cream substitutes - I am pretty sure the consistency will change if you do, but let me know if you tried half and half or regular milk.
Let's get it!
1 cup granulated sugar, (superfine sugar would be amazing here as it will cut down on the amount of time it takes for the sugar to melt)
6 Tablespoons salted butter, room temperature and cut up
1/2 cup heavy whipping cream
1 teaspoon salt (sea salt or table salt works fine here)
Heat sugar in a medium saucepan over medium heat, stirring constantly. Use a quality heat resistant rubber spatula or even a wooden spoon. Clumps are going to form and melt into a beautiful brown colored liquid as you continue to stir. It's gonna take a while, I was stirring for at least 4 minutes until it started to clump up.
As soon as the sugar is completely melted, add the butter in about 6 batches. Remember our Pro Tips - be very careful! The caramel will bubble when the butter is added.
Stir the butter into the caramel until it is completely melted, stirring for about 2-3 minutes.
Very slowly drizzle in 1/2 cup of heavy cream while stirring. Remember our cold --> hot warnings. Take your time. Allow the mixture to boil for 1 minute. Don't worry if it rises, that's supposed to happen!