I’m hosting this month’s book club and this means that I have a legit reason to bake. I found a wonderful yet daunting dessert recipe I want to try. Three separate recipes within one recipe scares me, so I decided to break it up to make it a little less overwhelming. It turns out, one of the three recipes within the recipe is pretty necessary in everyday life, so I thought I would share it with you.
Salted Caramel Sauce.
Who doesn’t need caramel sauce to slather over their ice cream, drizzle on their hot chocolate, or to dip in those perfectly in-season apples? No one.
That double negative was confusing. Let me clarify. You need salted caramel sauce in your life.
Get out the ingredients and don’t try to make substitutes. Just trust me.
Pour the sugar, salt, and water into a medium pan. Dissolve the sugar and salt in the water and let the sugar caramelize.
Add the butter and cream.
And start dreaming of what you want to top with caramel.
Unless you want to do as I do and eat it straight, no chaser.
- 1 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/2 cup room temperature water
- 12 Tablespoons unsalted butter, softened to room temperature (180 grams)
- 2 Tablespoons heavy cream
- Pour the sugar, salt, and water into a medium pan. Warm the ingredients over medium-high heat until the sugar and salt are completely dissolved in the water, stirring the whole time. Be sure to scrape off the sugar crystals from the sides and let them dissolve too.
- Once dissolved, lower the heat to medium-low. Let the mixture sit for anywhere from 12-20 minutes, or until it looks like a golden amber color…basically what you know caramel to look like. Keep your eyes on this! It burns quickly and you don’t want to have to start over.
- Take off the heat and add in the butter and cream. Keep stirring until the caramel is smooth. Pour into a sealable container and let it cool. Store in the refrigerator and find out how many things taste more delicious with some salted caramel.