salted caramel sauce for dummies. aka the plain english version
A couple of weeks ago I made an AMAZING salted caramel sauce that was so good I wanted to eat it by the spoonful...I mean, lightly drizzled over ice cream. It was AMAZING. I immediately knew I wanted to make jars of it to give as gifts.
So last week I made another batch. FAIL. Horrible, horrible fail.
I tried again. Fail again. I didn't get it...It worked beautifully the first time.
If you know me, or have been here long, you know I have very little patience for things like this...nor do I particularly care for repetition. BUT. The sauce was that good. I HAD to perfect it. I researched recipes, bought a thermometer and WORKED. IT. OUT.
You are welcome.
The last few times I made it, I was so sure of what I was doing that I had time to take photos. For you. Because you must make this. MUST. Ready?
You also need:
1 1/2 cups of sugar
1/3 cup of water
1 tablespoon of karo (light corn syrup)
1 1/4 cup of heavy cream (or heavy whipping cream)
1 tsp vanilla
2 tablespoons of salted butter
1 tsp of salt
A thermometer that goes up to 400 or so. Vital. This is how I worked out my kinks. Turned out my "low heat" was too low and my "medium heat" was not medium.
Go to the bathroom before you start. You will want to stay close by for the whole process. :)
Heat up this mixture on medium low heat. On my stove top it is on a 3.5 (see above).
Now leave it alone. Don't stir it at this point. Give it a few minutes to heat up and let the sugar dissolve.
Over the Moon to dress them up just a little. Doug is taking them to work so I couldn't go crazy with cute. :)
My research tells me that this is good unrefrigerated for 3 months and refrigerated for six.
Now go make some. And put it on apples. That way it's healthy.
Leave any questions in the comments and I will answer them there. :)