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Indulge within the candy and salty goodness of Sea Salt Caramel Sauce. Excellent for topping your favourite desserts or having fun with straight from the jar!
Caramel lovers, rejoice! There’s nothing fairly just like the wealthy, buttery, and melt-in-your-mouth goodness of selfmade caramel sauce. And if you add a contact of sea salt, it takes this traditional deal with to a complete new stage. Our Sea Salt Caramel Sauce is ideal for dipping fruit in, making apple nachos, or having fun with with a spoon! It’s the proper stability of candy and salty and is certain to fulfill your cravings.
Utilizing Actual Components
With regards to making selfmade caramel sauce, utilizing actual substances is a should. Actual butter and actual sugar are vital to attain the precise texture, taste, and consistency.
Do I’ve to make use of corn syrup?
Corn syrup is an invert sugar. Invert sugars inhibit the formation of crystals supplying you with easy and creamy caramels each time. For those who don’t have corn syrup or don’t need to use corn syrup, you’ll be able to all the time make your individual selfmade invert sugar utilizing sugar, water, and an acid (often cream of tartar or citric acid). If you want to substitute the corn syrup on this recipe, you’ll need to use one other invert sugar that will even forestall crystalization, together with:
Caramel Cooking Levels
Making caramel sauce requires an understanding of the completely different caramel cooking phases. Caramelization is a fancy course of that occurs when sugar is heated, and it goes by varied phases relying on the temperature it reaches. The primary stage is the thread stage, the place the sugar syrup varieties skinny threads when dropped from a spoon. This stage is commonly utilized in sweet making or to sweeten scorching drinks.
The subsequent stage is the mushy ball stage, the place the sugar syrup varieties a mushy ball when dropped into chilly water. This stage is ideal for making fudges, caramels, and caramel sauces. Mushy ball stage happens at 235-245°F and is achieved by cooking the sugar syrup till it reaches the temperature vary.
The caramelization course of can proceed till the sugar reaches the burnt stage. Within the case of our sea salt caramel sauce, we cook dinner it to 200-205°F (93-96°C), which is simply earlier than it reaches the mushy ball stage.
Incessantly Requested Questions
Graininess can happen if the sugar wasn’t absolutely dissolved earlier than reaching the caramel stage. Be certain to stir consistently and scrape the underside of the pan to stop this from taking place.
Sure, you should use unsalted butter, however understand that it could make the sauce much less salty than supposed. Alter the quantity of salt accordingly.
The temperature of the caramel can have an effect on its consistency. Be certain to make use of a sweet thermometer to watch the temperature and don’t cook dinner it previous the specified stage.
Brown sugar offers the caramel sauce a wealthy taste and colour, however you should use white sugar or a mixture of each. Needless to say utilizing white sugar could lead to a distinct style and colour.
Serving Solutions
This caramel sauce is extremely versatile and might be served in some ways. Strive it on prime of ice cream, brownies, or pancakes. Or, use it as a dip for fruit or pretzels. It’s additionally scrumptious when drizzled over popcorn!
Storage Directions
Retailer your caramel in a sealed container. It’s shelf secure for as much as one month.
Indulge within the candy and salty goodness of Sea Salt Caramel Sauce. Excellent for topping your favourite desserts or having fun with straight from the jar!
Components
- 1 cup salted butter
- 2 1/4 cups brown sugar
- 14 ounces sweetened condensed milk
- 1 cup gentle corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Directions
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Soften the butter in a big saucepan over medium warmth.
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Pour within the sweetened condensed milk, corn syrup, and add within the brown sugar.
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Utilizing a whisk or rubber spatula, stir all substances over medium warmth till it begins to simmer. Scrape the perimeters and backside recurrently.
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Let the sauce simmer till the temperature reaches 200-205 levels. We need to simmer the sauce lengthy sufficient to remove granulation, however to not attain the mushy ball stage.
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As soon as the sauce has reached the specified temperature, take away from warmth and punctiliously stir within the vanilla and salt till every part is effectively mixed.
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Let the sauce cool, then pour it into jars for storage.
Notes
This recipe can yield about 2 to 2 1/2 cups of caramel sauce. The sauce might be served as a dip, topping, or filling in your favourite desserts. Get pleasure from!
Serving: 8ounces | Energy: 480kcal | Carbohydrates: 80g | Protein: 3g | Fats: 18g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 52mg | Sodium: 387mg | Potassium: 183mg | Sugar: 80g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 0.4mg
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