oh. my. yum. Really… is there anything more I need to say than that?
I can’t get enough of this caramel. I dipped apple slices in it… I dipped a spoon in it… I dipped my fingers in it… And it was good!
I really didn’t alter this recipe except for making a larger batch (because why not!) and adding more salt… Deb really hit the nail on the head with this one and I am so glad she did!
I made a few jars to go in some auction baskets I am donating, and will most likely make some more for Christmas gifts… Yum!
Ingredients
- 2 cups sugar
- 3/4 cup (12 tablespoons) butter, diced
- 1 1/4 cups heavy cream, at room temperature
- 1/4 teaspoon of salt
Directions
Melt the sugar over medium to moderately high heat in a large (4-6 quart sized) pot, gently whisking the sugar as it melts to ensure it heats evenly.
Cook the liquefied sugar to a nice, dark copper (think of a penny!) color.
Add the butter all at once and stir it in, before turning off the stove and pouring in the heavy cream & salt, whisking it until you get a smooth sauce.
Use it right away or pour it into jars and store it in the fridge for up to two weeks.
When you take it out, it will be thick but 60 seconds in the microwave will soften it right up for pouring.
http://sweetannas.com/2011/10/salted-butter-caramel-sauce.htmladapted from Smitten Kitchen