The key instruction that elevates this salted butter caramel sauce is: "keep gently stirring, as it gets smokier". At that point take the pot off the stove and add the cream I love that slightly bitter, sweet, caramel taste with a bit of flaky salt. made it three times and shared the recipe. The Best!
Oh, gosh, David. I made this today and followed your instructions precisely. It went well, but the sauce appears to be thin and has a bitter back taste.
Might I have over warmed the cream, it was more hot than warm, and can I add something to make the sauce less bitter? I assume that when the sauce is refrigerated and cools, it will thicken?
I haven’t tried this method- the butter and sugar together. I wonder about the milk solids from the butter and burning? I will try it- your recipes have never let me down! I guess my question is why not a dry caramel, add the butter and then cream? Or cream and then butter? Obviously would affect the water portion from the butter not cooking off. I almost feel like doing a side by side comparison LOL
Hi, I made the sauce this afternoon and it tastes so rich! But it is thin! I got it to the dirty penny stage and it was smoking. I must have erred on the side of scared of burning and pulled it off then added the cream as directed. To get it thicker, should I have been braver and let it almost burn? Thanks for any help and loving your newsletters!
I have and love those spatulas from LC. My new favs are from Thermoworks. I threw a couple in my order for a new thermometer (which I also love) and was pleasantly surprised how often I reach for them over the LC. Many colors to chose from and they’re made completely of high temp silicone.
I can't speak to shipping costs from the US, but spoon-shaped silicone spatulas are available from therestaurantstore.com (several choices) and bakedeco.com (just 1 from Rubbermaid).
You can still get those in my local Le Creuset outlet store! Also: you failed to mention why I love the Le Creuset spatulas so much - they're heatproof, which I've learned to my detriment making caramel that not all spatulas are...
Can you just leave out the flaky salt? I am SO over salty desserts and can't wait until bakeries stop making delicious chocolate chip cookies and then dumping clumps of salt across the top :(
Timely recipe! When our 3 kids, their spouses and 6 grands gather at our Northern Michigan lake house in the summer, make your own sundaes are always on the menu! This salted caramel sauce will no doubt be a huge hit! The oven will also be on. As they say, if you can’t stand the heat, get out of the kitchen! I love reading your newsletters. I’m sorry it’s going to be so very hot in France this week. One of your iced cold cocktails may be needed! Cheers!!!!
I love caramel sauce on ice cream. In the recipe you call for 3/4 cup of sugar. What would be your weight conversion for that? I’m not a cup person I’m afraid :-)
The key instruction that elevates this salted butter caramel sauce is: "keep gently stirring, as it gets smokier". At that point take the pot off the stove and add the cream I love that slightly bitter, sweet, caramel taste with a bit of flaky salt. made it three times and shared the recipe. The Best!
Oh, gosh, David. I made this today and followed your instructions precisely. It went well, but the sauce appears to be thin and has a bitter back taste.
Might I have over warmed the cream, it was more hot than warm, and can I add something to make the sauce less bitter? I assume that when the sauce is refrigerated and cools, it will thicken?
Thanks for your help,
Carol.
I haven’t tried this method- the butter and sugar together. I wonder about the milk solids from the butter and burning? I will try it- your recipes have never let me down! I guess my question is why not a dry caramel, add the butter and then cream? Or cream and then butter? Obviously would affect the water portion from the butter not cooking off. I almost feel like doing a side by side comparison LOL
Do you think if I use a canning method this sauce will last on the shelf?
Hi, I made the sauce this afternoon and it tastes so rich! But it is thin! I got it to the dirty penny stage and it was smoking. I must have erred on the side of scared of burning and pulled it off then added the cream as directed. To get it thicker, should I have been braver and let it almost burn? Thanks for any help and loving your newsletters!
Yum!
I have and love those spatulas from LC. My new favs are from Thermoworks. I threw a couple in my order for a new thermometer (which I also love) and was pleasantly surprised how often I reach for them over the LC. Many colors to chose from and they’re made completely of high temp silicone.
I can't speak to shipping costs from the US, but spoon-shaped silicone spatulas are available from therestaurantstore.com (several choices) and bakedeco.com (just 1 from Rubbermaid).
You can still get those in my local Le Creuset outlet store! Also: you failed to mention why I love the Le Creuset spatulas so much - they're heatproof, which I've learned to my detriment making caramel that not all spatulas are...
Can you just leave out the flaky salt? I am SO over salty desserts and can't wait until bakeries stop making delicious chocolate chip cookies and then dumping clumps of salt across the top :(
Love my solid silicone spoons; they do better in the dishwasher
I love to add a splash of bourbon to this sauce; gives it a smoky edge that’s sublime with roasted peaches, vanilla ice cream etc. cheers Karen
The US Le Creuset website has some that look like the ones in your photo. https://www.lecreuset.com/craft-series-spatula-spoon/JS420.html
Thanks for showing the photos of the crystallized sugar and separated butter. It gives me confidence to be able to make this recipe.
Timely recipe! When our 3 kids, their spouses and 6 grands gather at our Northern Michigan lake house in the summer, make your own sundaes are always on the menu! This salted caramel sauce will no doubt be a huge hit! The oven will also be on. As they say, if you can’t stand the heat, get out of the kitchen! I love reading your newsletters. I’m sorry it’s going to be so very hot in France this week. One of your iced cold cocktails may be needed! Cheers!!!!
I love caramel sauce on ice cream. In the recipe you call for 3/4 cup of sugar. What would be your weight conversion for that? I’m not a cup person I’m afraid :-)
Thanks,