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Ava Elisabeth: Salted Caramel Sauce

Wednesday, October 23, 2013

Salted Caramel Sauce

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So we love caramel- in every form! I decided to try my hand at making some salted caramel sauce and it didn’t start off too good. First I discovered my candy thermometer was broken and then I burned the first batch, but luckily I didn’t give up because the second batch turned out good (and delish!).

INGREDIENTS:

2 cups sugar

12 tablespoons butter

1 cup heavy whipping cream

1 tablespoon salt (I used sea salt)

INSTRUCTIONS:

Let your heavy cream, and butter come to room temperature. Also, I recommend cutting your butter into small pieces to make it easier to melt. It’s also a good idea to measure out your sugar and salt as everything is timing critical.

Add 2 cups of sugar to a large saucepan (the ingredient list is short, but it does bubble, so use a larger saucepan). Put on medium heat and wait for the sugar to start to melt. When it does, start whisking. It’ll get clumpy (keep whisking) and then start to turn to liquid (keep whisking). Once the sugar has dissolved, stop whisking and watch for the amber/ golden-caramel color.

As soon as you see the amber color, add the butter and whisk until it has incorporated. Then remove from heat.

Slowly stir in the heavy cream and then the salt. Let it sit for about 10 minutes and then you can pour it into jars to store.

Of course, now is also the time enjoy on an ice cream Sunday, so don’t store it all!

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Ava Elisabeth: Salted Caramel Sauce

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Salted Caramel Sauce

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