I made this tonight to drizzle over a cake....this is about the 3 version of caramel sauce Ive made,and this has to be the top recipe so far. Taste a worthers original candy, and thats what this tastes like. It is phenominal and I bet would be amazing as an Apple dip OR over ice cream. Salted caramel sauce 1 cup granulated sugar 6 Tablespoons salted butter, cut up into 6 pieces* 1/2 cup heavy cream* 1 teaspoon salt Directions: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
Posted on: Tue, 08 Apr 2014 00:35:11 +0000
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