Recipe for salted caramel sauce: 1 c sugar 1/4 c water 3/4 c heavy cream 3 1/2 tbsp of unsalted butter 1 tsp of sea salt Put sugar in a medium saucepan and shake so that its even. Pour water slowly in the middle to cover what you can. ****(VERY IMPORTANT) In this step WHEN THE HEAT IS ON, DONT MOVE THE PAN OR STIR IT AT ALL. THIS WILL FORM SUGAR CRYSTALS AND YOU DONT WANT THAT!!! Turn heat on medium/low(4) until bubbles dissolve all sugar. Then crank up the heat to high(about 7) and watch it constantly. It will take a few minutes but will start to change color. When it turns towards a medium to slight brown, pour in the heavy cream and whisk like crazy. After it calms down add the butter and salt. (I switch to a soft spatula for this) and stir until all is melted and no crytals. I then strain into a mason jar or a glass measuring cup. Kelly will add a little flour just to thicken it a bit but it is great either way. Will keep about two weeks covered. You can just microwave it for about 30 seconds to get it warm and fluid again. This sauce is incredible but it takes a few tries to get the right color before cranking the heat. Since this recipe calls for it to stay on the heat while adding the ingredients you have more room for error. You can turn up the heat when it is more slightly brown because it will continue to cook during while adding ingredients. Enjoy!
Posted on: Fri, 25 Oct 2013 15:05:07 +0000
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