Salted Caramel Sauce*

By RJamoralin

Episode: Food Gifts
LEVEL: Intermediate
Recipe courtesy Kelsey Nixon

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Ingredients

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3 1/2 tablespoons unsalted butter
• 1 teaspoon gray sea salt, crushed or kosher salt

Preparation

Step 1

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

Uses for Salted Caramel Sauce:
Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce.

Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe.

Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.

Salted Caramel Milkshake:
Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.