Bobby Flay’s Salted Caramel Sauce, a smooth and decadent sweet sauce that is so good that you will want to add anything to it. Even Noubess Hot and Spicy Mango Sauce!
Caramel sauce is easily bought at the store and it is so much better homemade. It will last up to 2 weeks in an airtight container in the refrigerator. Homemade salted caramel sauce can be warmed for a few seconds before use. It is perfect as a topping on vanilla ice cream, dipping sauce for beignets and the perfect glaze for ham.
homemade is always better
The recipe is easy enough to whip. It takes very little ingredients and is budget-friendly. As we all know homemade is always better. And with many recipes requiring a sweetener, having the option to regulate the quantity or amount of sugar is always a healthy option.
how to whip up a homemade Salted caramel sauce in minutes
This recipe is from Bobby Flay as you may already know from the title. It is an easy no-fail recipe made with granulated sugar, heavy cream, unsalted butter, and kosher salt.
First, you start by combining the sugar with cold water in a saucepan over medium-high heat. Let the sugar mixture cook without stirring for about 10-12 minutes. While you are waiting for the sugar to turn a deep amber color, warm the cream.
When the sugar mixture is ready, slowly whisk in the warm cream. Let simmer until smooth for a couple of minutes then remove it from the heat. The last step is to whisk in the butter and salt. You are done!
Tips and notes
- When making any type of sauce requiring melting sugar, you should never leave the saucepan unattended.
- Use a thermometer if you are unsure of the temperature. The sugar will start to change color at a temperature of 330° F.
- Be patient! Don’t rush
- Add the warm milk slowly to the sugar mixture. Don’t splash! You might burn yourself.
- Leave the hot caramel sauce in the saucepan to cool at room temperature before transferring to a container.
Get you Noubess Hot and Spicy Mango Sauce today!