Salted
Caramel Sauce
Makes 1 cup
1 cup
granulated sugar
6 tablespoons butter, cut into 6 pieces
½ cup regular
or heavy whipping cream at room temperature
½ to ¾ teaspoon
salt
1. Heat granulated sugar in heavy 1-quart or
1.5-quart saucepan over medium heat, stirring constantly with a
high-heat-resistant rubber spatula or a wooden spoon. Sugar will form clumps
and then melt into a thick, amber-colored liquid as you continue to stir.
2. As soon as sugar is completely melted, add pieces
of butter. Be careful, because caramel will bubble vigorously as butter is
added.
3. Stir butter until it is completely melted, about 2
minutes.
4. Very slowly and carefully drizzle cream into pan
while stirring. Expect mixture to rapidly boil and possibly splatter at this
stage.
5. Allow mixture to boil only 1 minute. It will rise
in pan as it boils.
6. Remove from heat and stir in salt. Allow to cool somewhat
before using. Pour into leftovers into jar and refrigerate.
NOTE: Make several batches if necessary rather than doubling recipe.
NOTE: Make several batches if necessary rather than doubling recipe.
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