Saturday, July 28

MAKE IT: Caramel Sauce and Salted Caramel Sauce

Caramel sauce has always been a favorite topping for sundae lovers. It has a large variety of uses, cakes, pies, ice cream, and pastry all benefit from this sauce. It also makes a great drizzle for lattes and presentation.

Making caramel sauce it actually very easy, the only trick is to watch and stir it. This will prevent it burning.

These days "salted caramel" is the new favorite. It has been popping up on everything salted caramel hot chocolate and salted caramel popcorn are my favorite. With just one simple ingredient substitution and the addition of extra salt, caramel sauce easily becomes salted caramel sauce!

Both of these are a great staple sundae bar topping, can be used for dessert toppings, and keep well in the refrigerator. I suggest slightly warming them prior to use, it will make drizzling easier.

Full time: 90 minutes (includes slight cool time)
Makes: 1 cup sauce but easily doubles

You will need:

1 stick (1/2 cup) unsalted butter
1/2 cup heavy cream
1/2 cup sugar*
1 tsp vanilla extract
1/8 tsp salt

You will need:
1 stick (1/2 cup) unsalted butter
1 cup sugar*
1/2 cup heavy cream
1 tbsp sea salt, fine ground

*brown sugar can be used the results will be slightly darker and sweeter

Let us begin:

Allow butter to sit out on counter for 30 minutes to come to room temperature.

Once butter is temped, cut into pieces roughly 1/2 tbsp in size

In a heavy bottomed saucepan, spread sugar out evenly.

Turn heat on to a medium/medium-low and gently whisk sugar as it begins to melt. If you see lumps forming it is okay, just keep whisking they will dissolve down.

Once it appears melted stop whisking, just swirl the pan as it slowly cooks to a nice amber color that is even. This is where you need to watch, it can burn fast. If you have a candy thermometer I suggest using it, cook the sugar until it reaches 350 degrees

Once it appears colored add in the butter pieces, just be careful it will bubble up.

Whisk until butter has completely melted into the caramelized sugar.

Remove from heat and slowly add in the cream, it will bubble up again do go slow. (If you are making caramel sauce add vanilla also)

Once liquid has been fully incorporated add in salt, whisk for 2-3 minutes to completely incorporate.

Set sauce aside for 30 minutes before using. Very important! The sauce is very very hot and sticky, using it now would be slightly "burny"

Once sauce has cooled transfer to storage jar or use, it can be stored for up to two weeks.