Browned Butter Salted Caramel Sauce
Browned butter gives this homemade salted caramel sauce a deliciously deep flavor!
The Chunky Chef
heavy cream + 2-3 Tbsp
Add butter to small sauce pan and heat on MED-LOW.
Butter will melt, then foam up, then the foam will start to go away. Whisk or swirl the pan frequently.
Brown flecks (the butter solids) will start to form at the bottom. Once they're golden brown (not dark brown or black), and the butter smells nutty, remove pan from the heat.
Pour butter into small bowl and set aside to cool.
Wash pan, then add in sugar.
Heat over MED heat, and stir often with a rubber spatula.
After several minutes, the sugar will start to melt into brown liquid and will look clumpy. More and more clumps will appear, then they will start to melt into the brown liquid.
Make sure all the clumps of sugar have dissolved into the liquid before moving on to the next step.
Whisk in cooled browned butter.
Lower heat to LOW and add the cream, while whisking continuously.
Mixture may foam and bubble up like crazy, but keep whisking (take the pan up off the heat if you need to).
The bubbling will go down and become a glossy sauce.
Simmer for 1-3 minutes on MED-LOW heat, whisking often.
Sauce will thicken as it cools, so if it looks thin, just give it time to cool some.
Once it cools for a bit, stir in the salt.
Use right away or store in an airtight container in the refrigerator for a week or so.
1. Sauce can be frozen for several months, but make sure to use a NON glass container (since sauce can expand while freezing and break the glass).