An easy salted caramel sauce with a hint of rose water and orange blossom water for a delicate ode to Middle Eastern flavors.
Why is salted caramel so delicious? It is sugar that has metamorphasized into an amber sticky fluid made rich with heavy cream and butter. I am a huge caramel fan. When salted caramel first became popular I jumped on the bandwagon and haven’t looked back since. Many a dessert can be improved once drizzled with a hint of caramel sauce, and this recipe is an easy way to make all those caramel dreams come true.
Rose Water and Orange Blossom Salted Caramel
It’s your basic caramel sauce enhanced with rose water and orange blossom water. I got the base recipe from Maureen Abood and barely adapted it by decreasing slightly the amount of salt added, doubling the amount of orange blossom water and adding an equivalent amount of rose water. Even with these changes, the flavor is so subtle, adding an evocative hint of depth to the caramel sauce.
Can I leave out the rose water and orange blossom water?
Of course! But if you can find them, I highly recommend at least trying the recipe with as written. You’ll never hesitate again! If you prefer, you can replace the rose water and orange blossom water with 1 teaspoon of vanilla extract.
How do I make salted caramel?
Believe me, it’s easier than you’d think. This recipe doesn’t require a candy thermometer, just careful observation. The steps are:
1- Melting sugar and water in a medium heavy bottomed saucepan. You don’t stir, you just let the sugar dissolve then thicken until it becomes the amber color of caramel.
2- Taking the saucepan off the stove briefly to add the heavy cream, whisking constantly while adding. Return the pot to the stove and whisk more which will help dissolve any of the caramel that’s seized up.
You don’t need to warm the heavy cream before adding, just add it slowly and be careful as the mixture bubbles up.
3- Whisking in the butter, then removing pan from the heat and adding the salt, rose water and orange blossom water. Taste and add more salt if you want it saltier. Cool until using.
How do I store salted caramel?
Store it in a jar with a tightly covered lid in the refrigerator for up to a week. If the caramel is too hard when removing it from the fridge, just microwave however much you need in a microwave proof bowl for a few seconds.
How can I use my salted caramel?
To top ice cream OF COURSE.
Dip some apple slices
To turn your cinnamon rolls into caramel pecanbons
In your latte
Over this delicious brownie skillet
Over some cheesecake
Drizzled over your cookie skillet
And in an AMAZING salted caramel apple crumble I’m posting next. Subscribe to get a notification for that post! Think apple slices that are tossed in caramel sauce BEFORE being baked. Epic.
Salted Caramel Sauce with Rose Water and Orange Blossom
- 1 cup sugar
- 1/2 cup water
- 3/4 cup heavy cream (whipping cream)
- 2 tablespoon butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon rose water
- 1/2 teaspoon orange blossom water
- In a medium saucepan, combine the sugar and the water. Stir, then place the saucepan on the stove over medium high heat. Let it cook without stirring until sugar dissolves, then turns into the amber brown color of caramel. This will take around 10 minutes.
- Removing the pan from the heat, drizzle in the heavy cream slowly whisking while doing so. Return to the heat, and continue whisking. The caramel might seize up initially but will then smooth out over the heat.
- Add the butter, and whisk until combined. Remove from the heat, and whisk in the salt, rose water, and orange blossom water.
- Let the caramel cool slightly. It will thicken as it cools, then you can place it in a glass jar. Leftovers can be stored in the fridge for two weeks or so.
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