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 a tiny pinch 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!
Salted Butter Caramel Sauce Recipe
adapted from Smitten Kitchen
1 cup sugar
6 tablespoons butter, diced
1/2 cup + 2 tablespoons heavy cream, at room temperature
pinch of salt
Melt the sugar over medium to moderately high heat in at least a two or three quart sized pot or larger, gently whisking or stirring the sugar as it melts to ensure it heats evenly.
Use it right away or pour it into a jar and store it in the fridge for up to two weeks.