Saturday, October 26, 2013

Salted Caramel Sauce

It all started out because of Starbucks' Salted Caramel Latte. Everything went downhill from there. I love caramel, BUT adding salt to it really takes caramel to a whole new level. I'd made homemade caramel before so I figured I could learn how to make salted caramel. I decided to play around with this recipe from Cooking Channel and it came out absolutely delectable!
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract (or maple, almond, etc.)
  1. In a medium saucepan (2-qt heavy metal bottomed), combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil, without stirring. Boil 5 to 7 minutes.
  2. In a 2 cup measuring cup, combine cream and extract. Set aside.
  3. Remove the sugar from the heat and SLOWLY whisk in the cream mixture. It will bubble and hiss at you. Stir in the unsalted butter and salt. Transfer the caramel to a dish with a lid and cool. I pour it into a pint sized mason jar. 
Side note: the salted caramel sauce will keep in the refrigerator for 1 to 2 weeks, just reheat before serving.
Some uses for your sauce include:
  • an ice cream topping
  • a replacement for flavored creamer in your coffee
  • homemade lattes
  • salted caramel bacon ice cream
  • salted caramel apple crisp (recipe still in the works)
  • salted caramel cheesecake (recipe still in the works)
  • salted caramel brownie cheesecake (recipe still in the works)
  • salted caramel butter for pumpkin bread (recipe still in the works)

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