Salted Caramel Sauce
This sauce is the BEST salted caramel sauce.
This sauce is the BEST salted caramel sauce. It’s inspired by this amazing recipe by the Brown-eyed Baker. A perfect addition to literally any dessert, fruit or snack, it’s smart to always have a bottle on hand.
Salted Caramel Sauce
Step 1:
Assemble
Three 1/2 pint glass jars & lids
12 Tbsp butter, sliced
1 cup heavy cream
Set aside.
Step 2:
To a 4qt - flat bottomed pot, add:
2 cups sugar
Turn heat to med-high.
Allow sugar to heat for ~30 seconds and then stir with a whisk. Sugar will begin to melt and clump. Keep stirring.
The sugar will caramelize as it heats, turning a golden amber color. Keep stirring and watch it very, very closely.
As it reaches the perfect caramel color, it will almost begin to smoke* - - - instantly remove the pot from heat.
Step 3:
CAUTION: the next steps will cause billowing HOT steam & caramel will bubble excessively, please keep face & hands out of steam.
To the hot melted sugar, CAREFULLY add:
Butter, cut into slices
Stir, stir, stir. Butter will melt and eventually incorporate. Then CAREFULLY pour in while whisking:
Heavy cream
Stir continuously until completely combined.
Step 4:
Immediately pour into prepared jars. Add:
1/2 tsp flaked sea salt (total: 1 1/2 tsp)
To each jar.
Cover & store in refrigerator. Naturally bring to room temp or microwave in 15 second increments to serve.
Brenda’s tips:
Serving size: 3 cups of salted caramel sauce
*Smoke: there is a brief moment when the steam suddenly has a different scent, not quite smoky . . . but it will be if the pot is left on the heat. This momentary smell is the best indicator that the melted sugar is ready remove from heat and add the butter.
Brenda hasn’t had success with candy thermometers as this recipe changes too quickly for the thermometer to keep up. Instead, pay very close attention to the aroma and the color to achieve caramel perfection.
Recommended to use Maldon Sea Salt
If substituting regular table salt, reduce to 1/4 tsp salt/ 1 cup caramel (total 3/4 tsp for the batch)
Brenda recommends adding salt to the jar, instead of the whole pot, for best balanced flavor
Always keep a jar in the refrigerator
Perfect to share as gifts
Recommended to serve over Lava Cake or Shortbread Cookies
Window to B’s kitchen . . .
Snickers Brownies
Share these brownies only if you want that person to love you forever.
Snickers Brownies
These come together as quickly as any layered dessert and will wow all!
Prepare all the parts and layer together as follows:
1. Brenda Brownies: baked & cooled
2. Nougat: spread evenly using an offset spatula
3. Salted Caramel Sauce: drizzle using a criss-cross pattern
4. Peanuts: spread then press into nougat & caramel sauce
5. Chocolate PB: don't melt until all other layers are assembled
Chill & cut. Serve.
The details . . .
1. Brenda Brownies
Make brownies according to directions, but leave out the marshmallows & chocolate chips.
Recommended to line 13"x9" baking dish with parchment paper, leaving longer parchment exposed on the ends as this will allow easy removal of the brownie for cutting after assembly & chill time are completed.
Leave in pan for now: let cool to room temp and then top with following layers.
2. Nougat
In a mixing bowl, combine:
1 (7 oz) jar marshmallow cream
3/4 cup peanut butter, creamy
Whip together until combined. Set aside.
3. Salted Caramel Sauce
This recipe will change your life.
Make a batch and keep it in your fridge because you'll find you need it. Recipe makes ~3 cups, and the leftover will keep until you use it up.
Or, if you must, you can use caramel ice cream topping (but know that you are sacrificing flavor)
1/2 cup salted caramel sauce (approximate)
If using refrigerated caramel, heat slightly so that it will readily drizzle.
Set aside.
4. Peanuts
Measure out:
2/3 cup peanuts, roasted & salted
Set aside.
5. Chocolate PB
In a microwave safe bowl, combine:
1 1/4 cup milk chocolate chips
1/4 cup semi sweet chocolate chips
1/4 cup peanut butter, creamy
Set aside until all other layers are assembled. Then, only then, microwave until melted (30-60 seconds). Stir until smooth and immediately pour over the top of prepared layers, spreading as needed with an offset spatula. While the melted chocolate is hot, tap the pan lightly on the countertop for a smooth finish.
Chill until set, ~ 2 hours. Remove from pan and place on a large cutting board. Using a very sharp chef's knife, cut brownies:
Trim 1/2" off all sides (definitely taste test!)
Determine desired size: Brenda generally makes 1" to 2" squares (cutting grid of 8 by 4 or 8 by 6)
Place knife and press down firmly, cutting an entire row at once
After all rows are cut, turn board
Using the same top-down motion, slice through to create brownie squares
Chill. Serve cooled.
Brenda’s tips:
Serving size: 24-48 servings, plus scraps for munching
Salted caramel sauce: this is one of Brenda's very favorite recipes. She tries to always keep it stocked in her refrigerator. If you're searching for happiness, you just might find it in a jar of this stuff. It will appear in many future brenaloubakes.com recipes.
This is a great dessert for parties as it looks very impressive and tastes even better.
Share these brownies only if you want that person to love you forever.