Mohamed Shili This delicious salted caramel sauce by Bobby Flay is quick, creamy, and perfect for adding a touch of indulgence to any dessert. Made with just a few simple ingredients you likely have on hand, it’s ready in minutes and offers a rich, buttery flavor with just the right hint of salt.
Ingredients Needed:
- 1cup granulated sugar
- ½cup heavy cream
- 2tablespoons unsalted butter
- ¾teaspoon kosher salt, or to taste
How To Make Salted Caramel?
- Prepare the Caramel: In a medium saucepan over medium-high heat, combine the sugar with 60ml / ¼ cup cold water. Stir to combine, then cook without stirring until the sugar reaches a deep amber color, about 10-12 minutes.
- Heat the Cream: While the sugar cooks, warm the cream in a small saucepan until just hot.
- Combine Cream and Caramel: Once the caramel is ready, slowly whisk in the warm cream. Continue to simmer the mixture until smooth, about 2-3 minutes.
- Add Butter and Salt: Remove the caramel from heat and whisk in the butter, followed by the salt to taste. Serve warm.
Recipe Tips:
- Watch the Sugar Carefully: As the sugar melts, it can burn quickly. Keep an eye on the color, aiming for a deep amber but not too dark, as this can make it bitter.
- Warm the Cream First: Adding cold cream to hot caramel can cause it to splatter. Warming the cream reduces splattering and helps it blend smoothly.
- Stir Slowly When Adding Cream: Pour the cream in gradually and whisk slowly to avoid lumps or curdling, ensuring a smooth texture.
- Add Salt to Taste: Start with a small amount of salt, then taste before adding more. The salt should enhance, not overpower, the caramel’s sweetness.
- Serve or Store Carefully: If serving warm, let it cool slightly to avoid burns. If storing, pour into a heat-safe container and refrigerate once cooled.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover salted caramel cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to two weeks.
- Freeze: After cooling, pour the salted caramel into a freezer-safe container, leaving a bit of space for expansion. Freeze for up to three months. To use, thaw in the refrigerator overnight, then stir well before serving.
- Reheat: Place the salted caramel in a microwave-safe bowl. Heat in short 10-15 second intervals, stirring in between, until it reaches your desired temperature.
Nutrition Facts
Serving Size: 1 tablespoon (15g)
- Calories: 90
- Total Fat: 4g
- Saturated Fat: 2.5g
- Cholesterol: 10mg
- Sodium: 60mg
- Potassium: 10mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0g
- Sugars: 13g
- Protein: 0g
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Bobby Flay Salted Caramel
Description
This delicious salted caramel sauce by Bobby Flay is quick, creamy, and perfect for adding a touch of indulgence to any dessert. Made with just a few simple ingredients you likely have on hand, it’s ready in minutes and offers a rich, buttery flavor with just the right hint of salt.
Ingredients
Instructions
- Prepare the Caramel: In a medium saucepan over medium-high heat, combine the sugar with 60ml / ¼ cup cold water. Stir to combine, then cook without stirring until the sugar reaches a deep amber color, about 10-12 minutes.
- Heat the Cream: While the sugar cooks, warm the cream in a small saucepan until just hot.
- Combine Cream and Caramel: Once the caramel is ready, slowly whisk in the warm cream. Continue to simmer the mixture until smooth, about 2-3 minutes.
- Add Butter and Salt: Remove the caramel from heat and whisk in the butter, followed by the salt to taste. Serve warm.
Notes
- Watch the Sugar Carefully: As the sugar melts, it can burn quickly. Keep an eye on the color, aiming for a deep amber but not too dark, as this can make it bitter.
- Warm the Cream First: Adding cold cream to hot caramel can cause it to splatter. Warming the cream reduces splattering and helps it blend smoothly.
- Stir Slowly When Adding Cream: Pour the cream in gradually and whisk slowly to avoid lumps or curdling, ensuring a smooth texture.
- Add Salt to Taste: Start with a small amount of salt, then taste before adding more. The salt should enhance, not overpower, the caramel’s sweetness.
- Serve or Store Carefully: If serving warm, let it cool slightly to avoid burns. If storing, pour into a heat-safe container and refrigerate once cooled.
Bobby Flay Salted Caramel