Tuesday, March 6, 2012

Salted butter caramel sauce

Oh delicious sauce, let me count the ways I could use you:

On crepes and pancakes
Over vanilla ice cream
Spread between cookies
Over a piece of toast
On everything else that is edible, really...


1 cup sugar
3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
1/2 cup plus two tablespoons heavy cream, at room temperature


Melt the sugar over medium to moderately high heat (use a larger pot than you think you’ll need) whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off the stove, pour the heavy cream (The sauce will foam up quite a bit when you add it - this is why you want the larger pot), whisking it until you get a smooth sauce. All done.
You can use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but, 60 seconds in the microwave brings it right back to pouring consistency.

Recipe from here.

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