Salted Caramel Sauce

Oh the obvious, delicious things you could drizzle this sauce over- ice cream, hot cocoa, cheesecake, your tongue… there are endless possibilities. Since it’s the holidays, this would make a fantastic present. In fact, that’s exactly what I did. Last year I poured this liquid gold into cute, little jars adorned with even cuter, littler labels and gifted it to my neighbors.

It also holds up to frequent microwaving amazingly well. But if you make this try to save some for a recipe that I’ll be sharing next week. It will blow your mind!

(recipe after the jump)

Salted Caramel Sauce

Slightly adapted from here 

Makes 2 cups

Recipe notes:

- While I was making this I had serious doubts about whether this would come to fruition. Melting the sugar by itself, then watching it clump up made me seriously second-guess my cooking abilities. Just be patient and whisk. My pan really holds in heat so I had to turn the heat way down (basically to low) because the sugar was getting darker, but I still had clumps. It all worked out in the end though.

- It should come as no surprise to anyone that has followed this blog that my only “tweaking” was adding 2 teaspoons of vanilla. The original recipe had no vanilla involved and I really love caramel with vanilla (yes I know, I like most things with vanilla!). If you want to be a purist, don’t add it.
- I eyeballed this recipe and watched it get to the deep amber color without the help of a candy thermometer. Risky, I know. If you’re a novice, use a candy thermometer. If you don’t own one, just think about caramel and what it should look like- then pull the pan off the heat once it’s at that color, or a little deeper.

Ingredients:

2 Cups sugar

12 Tbs. unsalted butter, cut into pieces, at room temperature

1 Cup heavy cream, at room temperature

1 Tbs. Fleur de Sel or kosher grain salt

2 tsp. vanilla

Directions:

1. Gather all ingredients before starting- caramel burns easily so you want all your attention on it.

2. In a heavy bottom pan, heat the sugar over medium-high heat. When the sugar starts to melt, start whisking. The sugar will clump up- this is normal. Continue whisking (turn the heat down to medium, or low, if you see it starting to caramelize in color, but still have clumps).

3. Once all the sugar clumps are dissolved use a candy thermometer to reach the soft boil stage, or at least a deep amber color.

4. As soon as it has reached the deep amber color take the pan off the heat and slowly add the butter. Whisk  (or use a wooden spoon) until it’s melted. Add the rest of the ingredients, the heavy cream, salt & vanilla, until mixed thoroughly.

5. Let the caramel sauce cool to room temperature (this may take an hour or two). Once cooled, transfer the caramel to a large jar and keep refrigerated (it should last about a month- if that’s possible!).