Transfer caramel to a heatproof measuring glass (you should have about 1½ cups). 1/2 cup (120ml) heavy whipping cream You’ll want to store it in the fridge and it should be fine for up to 2 weeks. How much salt you add will largely depend on how salty you want your caramel sauce. 1. Gradually stir in cream, then add salt. You could add just a touch, if you don’t really want it salty. I’ve never made caramel before, and I went off of your pictures of the color of the caramel more than the times given for each step. (Though just a spoon is acceptable!) The final caramel sauce is truly delicious! This information will not be used for any purpose other than enabling you to post a comment. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Remove from heat and stir in 1 teaspoon of salt. Yes, you can. By the time all of the caramel has been added, the chocolate will be melted and the mixture will be smooth and shiny. To be safe I placed my pan down in the sink when it came time to whisk in the heavy cream. Thanks for your response. Just keep an eye on things. If needed, kitchen gloves come in handy! My first round of dough was a failure - I know it is a drier dough but mine was way to dry. You can freeze the salted caramel, too. Put the chocolate into a small heat-resistant bowl and set aside. I am already wondering what else I can make that I could put this on! If you follow the directions you’ll do fine. Looking for unsalted caramel sauce? Then, a generous sprinkling of flaky sea salt before serving brings out the flavor of the chocolate and tempers the sweetness of the caramel. No candy thermometer required and the possibilities for serving are endless. Pour the hot cream over the chopped caramel. Notify me via e-mail if anyone answers my comment. Store tightly wrapped at room temperature. I adore homemade caramel, whether you pour it over ice cream, layer it in a cake, or eat it right out of the jar! I was wondering the same thing. It did thicken. Lastly - the crust looked intimidating, but it wasn't. The caramel sauce may be a little thinner, but should otherwise be fine. I doubled it. Thanks so much! Reheat in the microwave or on the stove to desired consistency. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. the only part I had true difficulty with was the caramel, which I had to throw out and start over since my first batch turned out like solid rock crystals. Hi Kerry, I made this sauce and added bourbon at the end while the caramel was done, pre-salt stage, but not by any means in danger of being “cool”. Be careful in this step because the caramel will bubble rapidly when the butter is added. As it turns out, homemade candy isn’t all that difficult. It also firms up in the fridge and just needs to be reheated. Hi, I love the taste, but wasn’t thick like I expected it to be. Warm the caramel up for a few seconds before using in a recipe. To make the chocolate ganache, heat the heavy cream to a simmer, then pour it over the chocolate. I made a batch and decided to immediately make a second because it’s sooooo good! Thanks! Hi Cynthia, are you using a particularly special type of salt? Foodie Pro & The Genesis Framework, © 2020 Copyright Baked Broiled and Basted, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Perfect for dipping apples or even pretzels, Drizzled on Ice cream, It’s better the stuff in the jar, 28 individually wrapped Kraft Caramel candies -Approximately 8 oz, Bring the heavy whipping cream up to a boil and pour it over the caramel .