These waffles with salted caramel sauce are easy to make with cream, butter, eggs, sugar, and flour. They’re topped with an irresistible salted caramel sauce and whipped cream. Yum.
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 toppings. For dessert waffles, increase the amount of sugar by at least 1 tablespoon.–Tara Duggan
LC PERHAPS YOU WANTED BREAKFAST? NOTE
If you want waffles you can do a face-plant in after a long day at work, look no further than these waffles with salted caramel sauce. [Editor’s Note: We indulge in these waffles with some regularity, though we tend to swap that dollop of whipped cream for a scoop (or three) of vanilla ice cream.] If, on the other hand, you want waffles that are more savory than sweet, we can still help. Here, a dozen indecision-inducing options from sinful to salubrious.
Waffles with Salted Caramel Sauce
For the salted caramel sauce
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup cold water
- 1 teaspoon vanilla extract
- Pinch fleur de sel or sea salt
For the waffles
- 2 large eggs
- 1 1/2 cups whole milk
- 1 stick (4 oz) unsalted butter melted, or 1/2 cup (118 ml) canola oil
- 1 teaspoon vanilla extract
- 1 1/2 cups 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
- 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.
- 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.
- 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
- In a medium bowl, whisk together the eggs, milk, butter, and vanilla.
- 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.
- Preheat a waffle maker.
- 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.
- 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
- Top the warm waffles with whipped cream and gobs of that warm salted caramel sauce.
Recipe Testers’ Reviews
If there is a way for dessert to be comforting and elegant at the same time, this recipe may be it. The batter is easy to throw together and produce waffles with crisp exteriors and soft interiors. The salted caramel sauce brings the waffles to the next level. I would even consider adding another dash of salt to enhance the flavor.
These waffles are simple and quick to prepare at the last minute on a weekday morning or on a lazy weekend. The generous amount of baking powder makes them especially light and fluffy. I’m afraid I didn’t make the caramel sauce, but they were delicious without it. I’ll be going back to this recipe again and again.
Originally published September 06, 2012