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Sunday, March 1, 2015

Salted-Caramel Sauce

In 20 minutes, you could be swimming in this!
Salted-caramel sauce is the essence of life. It's good on anything from cakes, pies, ice creams and just plain fruit. It's so easy to make and lasts for over a month in the refrigerator. I usually keep it in a piping bag.

Ingredients:
  • 1 3/4 sticks unsalted butter
  • 1 1/3 cup white sugar
  • 3/4 cup heavy whipping cream
  • 1/4 cup water
  • 1/2 tsp kosher salt (if making salted-caramel)
Directions:
  1. Add sugar to small pan, being careful not to get any sugar on the sides
  2. Carefully pour the water in to the pan without splashing the sides.
  3. Cook over medium-low heat until the sugar melts and turns the desired color (somewhere between iced-tea for light caramel and Coca-cola for dark caramel).
  4. Heat the cream in the microwave for about 45 seconds.
  5. Add the cream a little bit at a time as it will bubble up.
  6. Once all the cream is added and stirred in, stir in the butter a few tablespoons at a time.
  7. Pour the caramel onto a heat-safe plate.
  8. If making the salted caramel, sprinkle 1/2 tsp course salt over the surface of the caramel.
  9. Let cool and use as needed.