Tuesday, August 31, 2010

Salted Caramel Sauce

Sweet & Salty

Just too good to wait!!

This was made as a topping for a specific recipe, but frankly, after one taste I decided that it deserved a post of it’s own! 

When it comes to caramel sauce there are many shortcuts that can be taken, but tonight I decided to take the long road.  Actually, it wasn’t very long at all, just a bit tedious (Constant stirring is a must, or you’ll end up with a burnt, sticky mess!). Find the patience, ‘cause it’s worth it! 

With so many possibilities…pouring it over ice cream, drizzling it on cakes and pies, using it as a fruit dip or warm fondue...let’s face it, it might be best eaten with a spoon right out of the bowl!  As far as what I originally made it for, you’ll just have to wait and see. 

Check back soon!


Salted Caramel Sauce

1 cup sugar
½ cup heavy cream
1 ½ tbsp unsalted butter
½ tsp coarse salt

In heavy pan cook sugar over medium heat stirring constantly until dissolved into amber colored syrup. 

Remove pan from heat and gradually whisk in heavy cream (adding cream too quickly may cause the syrup to seize).  Whisk until smooth, add butter and salt, continue whisking until butter is completely melted.  Allow syrup to cool slightly.  Serve warm or store in airtight container.

Makes approx. 1 cup.

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