Salted Caramel Sauce (Edit recipe)

Years ago, I would make jars of salted caramel sauce at Christmas time and give them away as gifts. In my opinion, nothing can beat a perfect salted caramel sauce. I do not like to keep it on hand because it's something I cannot resist. I wanted to make a version of my original sauce that is refined sugar-free, and it took a few tries to get the right flavor.

5 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	355
Fat:	26 g
Carbohydrates:	36 g
Protein:	3 g
Cholesterol:	90 g
Sodium:	525 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

1 cup Maple Sugar
0.25 cup Water
0.75 cup Heavy Cream (Whipping Cream)
4 Tbsp Salted Butter, cold and diced
1 tsp Fleur de Sel

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a heavy-bottomed saucepan on medium-low heat, add the maple sugar and water. Bring the mixture to a boil, stirring occasionally, for 5-7 minutes. The sugar mixture should have a dark brown color and be thick. Be careful not to overcook the sugar, or the caramel sauce will have a scorched flavor.
Remove the mixture from the heat and whisk in the heavy cream until the caramel sauce is fully combined and smooth.
Whisk in the cold butter until thoroughly combined, and then whisk in the salt.
Transfer the caramel sauce to a jar; it will thicken as it cools. The sauce will keep for up to a month in the refrigerator.