The Secret Salted Caramel Sauce

Who doesn't love Salted Caramel? Second to Nutella, salted caramel is almost a magical flavor that adds sparks to any food – banana pudding, vanilla ice cream, french toast, even bacon. It's just hard to explain the perfect chemistry when savory meets the burnt sweetness of caramel. So today I am introducing you to this basic recipe that makes your dish into a chef gourmet masterpiece, to surprise yourself and your guests. Making perfect caramel is all about controlling the heat and precision of timing. There are two ways of making them. I adapted the recipe from the wonderful The Boy Who Bakes. 

Ingredients:

1 cup granulated sugar (200g)

9 tbsp butter (90g), cut up into pieces

1/2 cup full cream (120ml), warm

1 tbsp sea salt (I used pink himalayan salt) 

2 tbsp water or liquor (for method 2) 

No Liquid Method I:

1. Heat granulated sugar in a saucepan over medium high heat, wait for the rim around the sugar starts to brown then slowly stir the brown parts to the center with a heat proof spatula or wooded spoon. DO NOT stir too frequently as it will crystalize 
2. Sugar will slowly clumps and melt into an amber color liquid. Watch the color carefully as it may overcook and burn easily
3. Heat up the full cream in a microwave or saucepan before boiling point. Move the caramel liquid away from heat and add in the full cream 1/3 a time. Be careful of the hot mixture as it may bubble rapidly
4. Add butter into the caramel until it is completely melted
5. Season the caramel with sea salt until it's up to your desired flavor
6. Heat the sauce for another 1 minute and allow it cools down before use
7. Store in an air tight container, store up to 2 weeks in the refrigerator 

Liquid Method II:

1. Similar to method 1, but add the 2 tbsp of liquor (I usually use grand marnier or contreau) or water into the sugar before boiling
2. Make sure you boil the sugar liquid in high heat or else it will evaporate the moisture and become crystalize 
3. After creating an amber-colored caramel mixture, follow method 1's step 3-7

Enjoy!