Sugar cooked down to a caramel, then blended with cream and a touch of sea salt, makes a luscious sauce to drizzle over waffles. If you like, add sliced peaches and toasted pecans to the stack of waffles along with the whipped cream.
This versatile batter works with any number of flavorings, flours, and diverse toppings. For dessert waffles, increase the amount of sugar by at least 1 tablespoon.–Tara Duggan
LC Perhaps You Wanted Breakfast? Note
If, perhaps, you wanted breakfast and were instead thinking of waffles more savory than sweet, we can still help. Here, nearly half a dozen indecision-inducing options from sinful to quite salubrious. If, on the other hand, you wanted something you could do a face-plant in after a long day at work, well, look no further. [Editor's Note: It's quite possible that we indulge in this waffle with some regularity, though topped with that luscious caramel sauce and a scoop (or three) of vanilla ice cream rather than a droopy dollop of wimpy whipped cream.]
Waffles With Salted Caramel Sauce Recipe
- Quick Glance
- 30 M
- 45 M
- Makes 4 to 8 waffles
- For the salted caramel sauce
- 1 cup (8 fluid ounces) heavy cream
- 1 cup (8 ounces) granulated sugar
- 1/2 cup (4 ounces) cold water
- 1 teaspoon vanilla extract
- Pinch fleur de sel or sea salt
- For the waffles
- 2 large eggs
- 1 1/2 cups (12 fluid ounces) whole milk
- 1/2 cup (4 ounces or 1 stick) unsalted butter, melted, or 1/2 cup (4 fluid ounces) canola oil
- 1 teaspoon vanilla extract
- 1 1/2 cups (7 3/4 ounces) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- For the assembly
- Whipped cream
- Make the salted caramel sauce
- 1. In a small saucepan over medium-low heat, warm the cream until bubbles form around the sides of the pan. Do not allow the cream to boil. Remove from the heat and cover to keep warm.
- 2. Place the sugar and cold water in a high-sided saucepan. Cook over medium heat, stirring, until the sugar dissolves. Stop stirring and let the syrup slowly boil, brushing any sugar down from the sides of the pan with a wet pastry brush. Cook, still without stirring, watching carefully, until the syrup turns light brown, 10 to 15 minutes. Once it starts to change color, it can burn easily. Remove the caramel from the heat.
- 3. Working quickly and whisking the caramel constantly, add the warm cream. Be careful as the mixture will bubble up furiously. Return the pan of caramel to low heat and cook, whisking, until completely smooth, 2 to 3 minutes. Remove the pan from the heat and add the vanilla and salt to taste. (The salted caramel can be covered and refrigerated for up to 2 weeks. Reheat gently over low heat prior to serving.)
- Make the waffles
- 4. In a medium bowl, whisk together the eggs, milk, butter, and vanilla.
- 5. In a large bowl, mix together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients, then pour in the egg mixture. Whisk until mostly smooth, with just a few lumps. The batter will be quite thin.
- 6. Preheat a waffle maker.
- 7. Ladle the batter into the waffle maker, using 1/2 to 3/4 cup batter and spreading it so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3 to 4 minutes.
- 8. Using a spatula, remove the waffles from the waffle maker and serve right away or place on a baking sheet in a single layer in a 200°F (95°C) oven to keep warm for up to 20 minutes.
- Assemble the waffles
- 9. Top the warm waffles with whipped cream and gobs of that warm salted caramel sauce.
Hungry for more? Chow down on these:
- Gluten-Free Pumpkin Waffles from Gluten-Free Goddess
- Banana Walnut Waffles from Joy the Baker
- Cornmeal-Bacon Waffles with Thyme-Infused Maple Syrup from Leite's Culinaria
- Sunday Morning Pancakes from Leite's Culinaria
Waffles With Salted Caramel Sauce Recipe © 2012 Tara Duggan. Photo © 2012 Erin Kunkel. All rights reserved.