I can't get enough of this caramel. I dipped apple slices in it... I dipped a spoon in it... I dipped my fingers in it... And it was good!
I really didn't alter this recipe except for a tiny pinch more salt... Deb really hit the nail on the head with this one and I am so glad she did!
I made a few jars to go in some auction baskets I am donating, and will most likely make some more for Christmas gifts... Yum!
Salted Butter Caramel Sauce Recipe
adapted from Smitten Kitchen
Ingredients:
1 cup sugar
6 tablespoons butter, diced
1/2 cup + 2 tablespoons heavy cream, at room temperature
pinch of salt
Directions:
Melt the sugar over medium to moderately high heat in at least a two or three quart sized pot or larger, gently whisking or stirring the sugar as it melts to ensure it heats evenly.
Cook the liquefied sugar to a nice, dark copper color.
Add the butter all at once and stir it in, before turning off the stove and pouring in the heavy cream, whisking it until you get a smooth sauce.
Use it right away or pour it into a jar and store it in the fridge for up to two weeks.
Use it right away or pour it into a jar and store it in the fridge for up to two weeks.
When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
