Salted caramel is a trend I can’t imagine getting tired of. I get bacon fatigue. Bacon donuts, bacon ice cream, as a nation, I’d say we’ve achieved bacon overload. But call me naive, I don’t think we’ll reach that point with salted caramel, as long as it’s made with quality ingredients.
At the French Pastry School last summer, my chef instructor would remind us, “Il faut du bon pour faire du tres bon” (Start with good things to make great food). Remember his mantra every time you’re tempted to cut back on fat by reaching for half and half instead of heavy cream, or butter spread instead of butter. Go real or go home.
Salted caramel is like ying and yang, a perfect balance between sweet and salty. Just when the caramel takes your mouth over the edge, the salt notes brings everything back in harmony.
Think of this recipe for salted caramel glaze as a tool to add to your dessert routine. It sounds fancy and terrifying, but it’s actually a very forgiving recipe, one that can be assembled in five to 10 minutes. And once you have it down, you’ll find yourself drizzling it on everything: bread pudding, sundaes, brownies… I would even try it on roast pork!
- ¼ cup of granulated sugar
- 2 tablespoons of unsalted butter
- 3 to 4 tablespoons of heavy cream
- 1 teaspoon of your favorite salt (I like to use thick flakes of sea salt or chunky fleur de del)
- Pour the granulated sugar in a small frying pan. Heat on medium, letting the sugar melt and turn a light copper.
- Take off the heat and add the butter, stirring vigorously.
- Once the butter is incorporated, add the heavy cream and put back on low heat for 2 to 3 minutes to bring the sauce together. If the sauce seems to be separating and chunking up, add another tablespoon or two of heavy cream. This is a glaze, you're only going to have a little bit, now is not the time to worry about being too generous with the heavy cream.
- To finish, toss in the salt and mix with a spoon until just incorporated.
- Now pour the sauce over whatever you're coveting and kick it up to divine levels. Or put the sauce in the fridge, and microwave it for 30 seconds to warm it up to drizzle.
- This will keep covered in the fridge for a week.