Recently, a friend asked me what in the world drives me to make these random recipes? I mean it's a valid point, just go to the grocery store and pick up a 2 dollar jar of caramel, pickles or jelly and call it a day. This blog is my way of doing things I've always wanted to do or have never done before. I've found I enjoy a good challenge. I can get bored with the mundane and learning new things is my fuel. Perhaps this is the modern day cookbook I'm keeping for myself. I don't have a powerful or rational reason why I blog...I just like to :)
I made this sauce in the spirit of Halloween, caramel apples and all things sugary. It went over really well at our pumpkin carving party and my roomie made apple chips to dip. YUM! Yes, it's post-Halloween but I think caramel sauce will still be a great dip or drizzle for those holiday parties coming up. It's a bit of a tricky technique, but if you're patient enough, the results are phenom. Another reason I love this... is the short ingredient list! You have to stay close, because it can go from beautiful to burnt in a matter of seconds.
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Yield: 1 1/2 cups
1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 1/2 teaspoons sea salt (I prefer Maldon sea salt flakes or fleur de sel)
- Heat sugar and water in a 2-quart or 3-quart saucepan over medium-high heat. Stir to help the sugar dissolve, but stop stirring when the sugar comes to a boil. You can swirl the pan a bit if you want.
- When the liquid sugar hits a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.
- Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.
- Add the sea salt and whisk until caramel sauce is smooth. (Note: if making Bourbon Salted Caramel Sauce, add 3 tablespoons of bourbon at this time.)
- Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature. Don't worry if the sauce seems a bit too thin at first, it will thicken as it cools. Store in the refrigerator for up to 2 weeks. Warm before serving to loosen it up again.
Thanks for reading and stay tuned for more DESIGN-ey posts...I'm trying to stop posting recipes but I can't hide my foodie side...