Thursday, April 5, 2012

Salted Caramel Sauce

Salted caramel seems to be the *it* dessert right now. 

I finally broke down, set aside to my aversion to candy making and attempted to make salted caramel sauce.

Of course, I burnt the first batch. 

Adapted from Smitten Kitchen, makes about 1 1/2 cups


1 cup sugar
6 tablespoons salted butter
1 teaspoon salt
1/2 cup plus 2 tablespoons heavy cream, room temperature


In a saucepan over medium-high heat, melt the sugar, stirring constantly. Continue cooking the liquefied sugar until it starts to darken. 

Just as the sugar starts to smoke (do not let it smoke or it will burn), add the butter and stir to combine. 

Remove from heat and add the cream and salt. The sauce will foam considerably. Whisk until smooth.

Store in a jar in the refrigerator for up to two weeks.


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