Tuesday, June 11, 2013

Salted Caramel Sauce

This is the most amazing caramel sauce and takes minutes to make. The trick is you have to make it well in advance so it will cool and thicken a bit in your fridge before serving. My new favorite thing is to do is make yummy brownies, then set out ice cream, homemade hot fudge sauce and this caramel sauce, along with some great toppings for guests to make whatever they like. It's always a hit!

Salted Caramel Sauce

1 1/2 c. sugar
1/3 c. water
1 c. heavy cream
1/2 t. vanilla
1/2 t. salt

Heat the water and sugar in a larger heavy bottomed saucepan. Cook over  low heat for 5 minutes, until the sugar dissolves. Do not stir! Increase heat to medium-high and boil, uncovered, until the sugar starts to turn a light brown/warm chestnut color (about 350 degrees on a candy thermometer). This will take about 5 minutes, but once it turns the light brown, it will burn very quickly, so don't let it get too dark. Do not stir at all, but you can swirl the pan a few times to get it mixed together. As soon as you feel it is a warm chestnut color, pull off heat immediately and add cream, vanilla and salt. Stand back and be very careful, as it will bubble violently. Quickly add back to the burner and stir, while on medium-high heat for 1-2 minutes until it is all combined and solidified. Take off heat and pour caramel into a glass jar. Refrigerate (freeze if you are in a hurry) and wait until it is a bit thicker. Usually about an hour or two is sufficient. To heat up, microwave for 30 seconds at a time until hot.

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