Caramel with Sea Salt
- Anthology of Crumbs
- Oct 2
- 1 min read
Updated: Oct 3
1
Searing the Beef
Sprinkle with extra flaky sea salt before serving if you prefer a bolder salted flavor.
The sauce thickens as it cools — gently rewarm to return it to pouring consistency.
Store in a glass jar in the refrigerator for up to 2 weeks.
Notes
1
In a medium saucepan over medium-high heat, stir together the sugar and cold water. Cook without stirring until the sugar deepens to an amber color, 10–12 minutes.
2
Meanwhile, gently warm the cream in a separate pan. Once the caramel reaches a deep amber, slowly whisk in the warm cream. Simmer 2–3 minutes until smooth.
3
Remove from heat, then whisk in the butter and sea salt to taste. Serve warm.
Instructions
1 cup (200 g) granulated sugar
¼ cup (60 ml) cold water
½ cup (120 ml) heavy cream (warmed)
2 tablespoons (30 g) unsalted butter
¾ teaspoon (4 g) sea salt (to taste)
Caramel with Sea Salt
Anthology of Crumbs
Caramel deepened to amber, finished with cream and a touch of sea salt, becomes a sauce at once simple and indulgent. Poured over ice cream, slipped between cake layers, or saved for weekend pancakes, it lingers like a sweet memory.
Servings :
About 1 ½ cups
Calories:
Prep Time
5 min
Cooking Time
15 min`
Rest Time
0
Total Time
20 min
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