"Salty Caramel Sauce
This year for holiday gifts I made a few different things. The most enjoyed however, would have to be the Salty Caramel Sauce. I took a Ina Garten’s caramel recipe and made it even better.
Wanna make it? 1 1/2 cups sugar
1 tablespoon Karol Syrup (helps the sugar not crystallize)
1/3 cup water
1 1/4 cups heavy cream
1 teaspoon pure vanilla extract
2 tablespoon SALTED butter
1-2 teaspoons kosher salt (start with one you can always add)
Mix the water and sugar in a medium heavy-bottomed saucepan. Do not stir. Just look at it. Seriously. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Like in five seconds. DON’T LEAVE THIS AT ANY POINT. It WILL burn. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don’t worry - the cream will bubble violently and the caramel will solidify. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Add the butter and salt. Use a spoon to take a little out. Cool-then taste for saltiness. Add more if needed. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. Don’t know what to put caramel on?
-Apples
-Pears
-A crisp
-Duh, Ice Cream
-Pancakes
-French Toast
-Pretzels
-Popcorn
-A spoon Really anything goes with this stuff! Enjoy and if your butt gets bigger it’s not my fault. Let me know if you have any questions."
This year for holiday gifts I made a few different things. The most enjoyed however, would have to be the Salty Caramel Sauce. I took a Ina Garten’s caramel recipe and made it even better.
Wanna make it? 1 1/2 cups sugar
1 tablespoon Karol Syrup (helps the sugar not crystallize)
1/3 cup water
1 1/4 cups heavy cream
1 teaspoon pure vanilla extract
2 tablespoon SALTED butter
1-2 teaspoons kosher salt (start with one you can always add)
Mix the water and sugar in a medium heavy-bottomed saucepan. Do not stir. Just look at it. Seriously. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Like in five seconds. DON’T LEAVE THIS AT ANY POINT. It WILL burn. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don’t worry - the cream will bubble violently and the caramel will solidify. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Add the butter and salt. Use a spoon to take a little out. Cool-then taste for saltiness. Add more if needed. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. Don’t know what to put caramel on?
-Apples
-Pears
-A crisp
-Duh, Ice Cream
-Pancakes
-French Toast
-Pretzels
-Popcorn
-A spoon Really anything goes with this stuff! Enjoy and if your butt gets bigger it’s not my fault. Let me know if you have any questions."
BettyCrockerAss: Salty Caramel Sauce
A very cool improvisational technique in a quilt-a-long format.
These little baskets would have many uses and make great gifts!
