Raw Sugar Salted Caramel Sauce

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Raw Sugar Salted Caramel Sauce

Hi there! It’s me, Kayle again! I’m so happy to be back here on the Golden Barrel blog (and as a newly married lady! Woo woo!)–I’ve got to admit, since getting married…I’ve had a hard time getting back into the swing of things in the kitchen. So, when it came time for me to make something to share with all of you, I wanted it to be something simple but CRAZY delicious. And I did! I. Love. Salted caramel sauce. Like….to an insane degree. Which is hilarious since I used to insist I didn’t like caramel at all. Turns out I just don’t like overly processed crappy caramel. Fun fact.

 

Salted Caramel Sauce made with Golden Barrel Raw Sugar

SO I got really excited about trying to make my favorite caramel sauce recipe using Golden Barrel’s raw sugar! The raw sugar has so many more nutrients than regular granulated sugar, not to mentioned it has so much more flavor! The only concern was whether the size of the sugar crystals (the raw sugar crystals are larger) would make the caramel sauce more difficult to make.

It didn’t! So, even though homemade caramel sauce SOUNDS super complicated and scary-it’s super not. It’s sort of insanely quick and easy, actually. You just need to be careful (mind you I’ve never been burned but I know other people who have)–using a tall pot to make the caramel (meaning the caramel would have to spatter a much greater distance to reach you) is the number one thing to help keep you safe. And really you just have to whisk constantly and have all your ingredients ready to go. The hardest part is to make sure to keep whisking and keep the sugar from clumping up as it melts—and that’s not hard at all. And in the end you have a homemade, unprocessed, thick, luscious, insanely delicious and complex salted caramel sauce that is perfect for using in recipes, topping ice cream, or just eating with a spoon.

 

Salted Caramel Sauce

The spoon is my favorite, but I can’t wait to add it into a couple fun recipes I’ve been thinking up, too! Make sure to keep an eye on my blog as well as this one for some future creations.

 

Raw Sugar Salted Caramel Sauce - Golden Barrel

 

Adapted from my favorite salted caramel sauce and Erica’s Recipes

 

Raw Sugar Salted Caramel Sauce - Golden Barrel
Raw Sugar Salted Caramel Sauce
Print Recipe
Servings
1.5 cups
Servings
1.5 cups
Raw Sugar Salted Caramel Sauce - Golden Barrel
Raw Sugar Salted Caramel Sauce
Print Recipe
Servings
1.5 cups
Servings
1.5 cups
Ingredients
Servings: cups
Instructions
  1. Get all the ingredients out, measured, and ready.
  2. Using a large pot (taller is better-to help minimize the chances of burning yourself. Wearing long sleeves is also a good idea in the event of spattering) heat the raw sugar over medium-high heat.
  3. Whisk occasionally until the sugar starts to melt, then whisk constantly until it is all melted and (fairly) smooth.
  4. Carefully add the butter and whisk until smooth and combined.
  5. Remove from heat and slowly add in the cream, whisking as you do so.
  6. Add in the sea salt and whisk until everything is evenly incorporated and it is fairly smooth. The caramel should be a dark amber color.
  7. Carefully pour the caramel sauce into a heatproof container (such as a glass jar) and allow to cool completely at room temperature (the container will be hot for awhile due to the caramel sauce, so use caution).
  8. Store in the refrigerator (in an airtight container) for up to 2 weeks.
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5 Responses

  1. Avatar
    Judy Chandler

    Liked recipe

  2. Avatar

    Hi thanks for this great recipe. I love how easy it is. However when I tried it the butter curdled. Why would this happen? Too hott possibly?
    Kind regards
    Alicia.M

    • Kayle

      Hmmm that is possible! You want to make sure that all the sugar is melted down and then immediately add the butter-if that’s what you did and it curdled then yes it may have been too hot. Try using just medium heat next time, perhaps?

  3. Avatar
    Christine

    can this be used on caramel popcorn?

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