November 20, 2011

Salted Caramel Sauce


This is my current obsession. I made some to drizzle over apple pie a couple weeks ago and have been eating it nearly every day ever since. I dip apple slices in it. I eat it by the spoonful. BY THE SPOONFUL. Seriously. It's THAT good.

So, go make some.

Salted Caramel Sauce
(aka CRACK) 
Makes about 1 cup

1 cup sugar

3 tablespoons water

1 tablespoon light corn syrup

3/4 cup heavy cream

1 tablespoon unsalted butter

1 teaspoon Kosher salt (or more to taste)

  • Put the sugar, water & corn syrup in a medium heavy-bottomed saucepan and stir just to combine.
  • Heat over medium-high heat, without stirring, until the caramel turns deep amber, 5-10 minutes.  (If it’s coloring unevenly, swirl the pan as needed to blend.) Lower the heat & slowly add the cream & butter. Stir to smooth & remove the pan from heat. 
  • Stir in the salt. Taste. Add more salt, if desired.
This sauce is ready to eat warm but also stores well in the refrigerator (just put into a covered container). It stays a soft, dip-able consistency...which makes it easy to eat BY THE SPOONFUL.

1 comment:

Kitchen Riffs said...

Do I understand correctly that this is good to eat BY THE SPOONFUL? Just want to make sure. :-) I haven't had this but have been reading about it for the past few months - I'll definitely give it a try. Thanks.