Wednesday, February 20, 2013


Salted caramel has a deliciously almost-burnt taste that tones down the sweetness and makes it totally addictive.  It's easy to make and there are tons of ways to use it.  It makes wonderful frosting for cakes or cupcakes and is great drizzled over muffins, frosting, ice cream or even waffles.  It will keep for a couple of weeks in the fridge.

Before you start making the caramel, be sure all the ingredients are ready, because once started, you have to give it your close attention so it doesn't burn.

Salted Caramel Sauce
Adapted from
Rating:  10 out of 10

1 cup granulated sugar
6 Tbsp. unsalted butter, room temperature, cut into pieces
1/2 cup heavy cream, room temperature
1-1/2 tsp. coarse sea salt

Heat sugar over medium-high heat in 1 to 1-1/2 quart heavy saucepan or saute pan.  When sugar starts to melt, start whisking the sugar.  It will clump up, but keep whisking.  It will continue to melt.  When the sugar is melted, stop whisking and instead swirl the pan to move the sugar around.  Continue cooking sugar until it is completely melted and reaches a deep amber color.  Carefully whisk in the butter, whisking till melted.  The caramel may clump at the sides.  Remove pan from heat and carefully pour in the heavy cream.  Whisk until cream is incorporated and caramel is smooth.  Whisk in salt.  Let sauce cool for about 10 minutes in the pan, then pour into a pint mason jar and cool to room temperature.  Yield:  about 1-1/2 cups

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