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!
That's interesting because this time I made it, it was thicker than usual. You can see it in my video here: https://www.instagram.com/p/CgBp0OZqAfa/. - at the 24:20mn mark.
Generally the sauce will thicken once you chill it so let it do that and see how it goes!
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 :(
Yes, I don't want people to fail - so the crystallization and separation are normal - esp. the separation of butter. I've made this with US butter and French butter, which is higher in fat, and the French butter tends to throw off a bit more butterfat when cooking
Hi David: My husband and I are arriving Paris on Sep. 4th and we will be there till Oct. 30th. I am so looking forward to visiting all the places you have recommended. We are staying in an apartment located in Le Marais, Rue des Tournelles. We were there in 2018 and love the area.
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 :-)
Thank you. I so enjoy your recipes. I made the Absinthe Ice cream with Absinthe Chocolate Truffles last weekend. It’s amazing!! I’ve had my bottle of absinthe knocking around for nearly 30 years as I discovered that I do not like drinking it!! I use a drop here and there in cocktails but I may have to make this ice cream often enough that I might need a new bottle sometime before I die!!!
King arthur flour has a fairly comprehensive cups to grams conversion chart online. It is only good for all purpose flour when you use their brand (I think David said it had something to do with protein content) but is great for most things. https://www.kingarthurbaking.com/learn/ingredient-weight-chart
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!
P.S. I use Organic sugar, fine granulated from Costco. Works great.
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?
You could treat it like jam perhaps. Pressure canner because there is no acid might be another way.
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!
That's interesting because this time I made it, it was thicker than usual. You can see it in my video here: https://www.instagram.com/p/CgBp0OZqAfa/. - at the 24:20mn mark.
Generally the sauce will thicken once you chill it so let it do that and see how it goes!
A few days late but did put the sauce in the fridge and it did thicken up. Guess I was too anxious
Thank you and thanks for sharing the recipe.
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.
Those look great too, and they make spoon spatulas as well!
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...
Yes, I was wondering about melting the spatulas.
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 :(
Sure!
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
Whiskey is good. Scotch works really well too as it has a peaty flavor : )
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.
Yes, I don't want people to fail - so the crystallization and separation are normal - esp. the separation of butter. I've made this with US butter and French butter, which is higher in fat, and the French butter tends to throw off a bit more butterfat when cooking
Hi David: My husband and I are arriving Paris on Sep. 4th and we will be there till Oct. 30th. I am so looking forward to visiting all the places you have recommended. We are staying in an apartment located in Le Marais, Rue des Tournelles. We were there in 2018 and love the area.
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,
Yes it's 150g. I had added it to the ingredient list but I was working on two docs at once and somehow it got omitted in the published one - fixed!
Thank you. I so enjoy your recipes. I made the Absinthe Ice cream with Absinthe Chocolate Truffles last weekend. It’s amazing!! I’ve had my bottle of absinthe knocking around for nearly 30 years as I discovered that I do not like drinking it!! I use a drop here and there in cocktails but I may have to make this ice cream often enough that I might need a new bottle sometime before I die!!!
150g
Thank you!
King arthur flour has a fairly comprehensive cups to grams conversion chart online. It is only good for all purpose flour when you use their brand (I think David said it had something to do with protein content) but is great for most things. https://www.kingarthurbaking.com/learn/ingredient-weight-chart