Monthly Archives: November 2012

Brown Butter Salted Caramel Sauce

Standard

I thought that maybe this was going to be overkill. Brown butter. Salt. Caramel.Thankfully I was wrong.

I love salted caramel, and the brown butter adds just the right level of nuttiness to give it more depth without tasting burnt. A lot of the caramel recipes I’ve tried have suggested cooking the sugar to a point that tasted too burnt to me. I usually chalk that up to my unrefined taste.But not cooking the sugar enough just makes the caramel taste like buttery sugar, well actually there’s not anything wrong with that, but it’s not exactly caramel. So this combo hit the spot.

Image

The recipe is mostly based on this one at smittenkitchen.com, a very trust place in my opinion. The major variation of course, is browning the butter before adding it to the cooked sugar and using unsalted butter and adding the salt in at the end.

Ingredients:

  • 1 cup sugar
  • 3 ounces (6 tablespoons) unsalted butter
  • 1/2 cup plus two tablespoons heavy cream, at room temperature
  • 1/4 tsp of sea salt, or to taste

Image

If you haven’t browned butter before, here’s a good source. I would suggest cooling the butter before going on. I stuck mine in the freeze for about a half hour and mixed it up periodically.

Image

{this is after it’s cooled a bit, it’ll get more and more opaque}

Very carefully cook the sugar, I can’t tell you how many times I’ve burned the sugar and had to start over.

Image

Whisk in the brown butter, mine melted almost immediately since it wasn’t completely solid.

Image

You should be able to see the brown butter flecks.

Image

Add in the cream, the sauce might be runnier than what you’re hoping for, but it will firm up as it cools. I didn’t get shots of the cream add in, because you have to keep stirring continuously. Add the salt as this begins to cool, I found that this way the salt doesn’t dissolve completely leaving nice little hints of salt instead a completely blended taste.Image

This would be pretty awesome in a cute little jar for the holidays! I have eaten this with apples, put it frosting and eaten it with a spoon. As soon as the weather makes a decision about what it would like to do, this will also be awesome in hot chocolate. Or on pound cake. Or, again, on a spoon.

Image

Advertisements