Saucy. And salty.

[madbaker]

This week's Resolution Recipe: Salted Caramel Sauce.

3/4 cup sugar
1/3 plus 2 Tbsp cream
2/3 cup salted butter, diced

Place the sugar in a heavy saucepan over medium-low heat. Cook the sugar until it melts and begins to turn a caramel color. Give the caramel a stir to blend in any uncooked sugar. Once it has all turned into liquid caramel, remove the pan from the heat and dip the base of the pan into cold water to stop the caramel from cooking further.

Carefully stir in the cream (the mixture may splatter and foam), add the butter, and stir over low heat until all the caramel is dissolved. Serve warm or at room temperature.

What worked: Not dipping into water seems to have done the trick. The caramelized sugar set up a bit when I poured in the cream, but it re-dissolved. It went beautifully with baked apples.

What didn't: I would have caramelized the sugar longer for more flavor (I took it off at blonde stage) but I really wanted a success this time.

Will I make it again? Maybe. Not in a hurry.

Comments

[ornerie.livejournal.com]

NOT dipping the pot did the trick? did yo dip on the failed one last time but skipped that step this time?

this might be just the thing to go on apple cake...

[madbaker.livejournal.com]

Correct.

[helblonde.livejournal.com]

Around 250 degrees, I would imagine. A.k.a. just above soft ball stage (235-240 degrees).

I haven't made caramels for a while. [Goes off to ponder]

[the-cheese-lady.livejournal.com]

I worked with a cook once who was learning pastry. She had a horrible scar on the inside of her left forearm from caramel because it splattered when she stirred it. Caramel now makes me paranoid.