Salted Caramel Sauce
My boyfriend was a huge inspiration for this, he loves caramel sauce. Such a huge difference when you make it yourself! Compared to the jarred, squeeze bottle or melting the little caramel squares. This is probably the easiest thing i've made. Perfect with bananas, apples, ice cream or even cupcakes! Definately give this one a try, keeps for weeks in the fridge.
Here's how I made it!
1 c granulated sugar 1 Tbs light corn syrup 1/4 c water 1/2 c heavy cream, heated until warm 2 Tbs butter 1 tsp sea salt 1 tsp pure vanilla extract
First combine your water, sugar and corn syrup in a large pot.
Over medium heat, with a wooden spoon, stir until sugar starts to dissolve and the sugar mixture starts to bubble.
Once bubbling let the mixture be, do not touch, swirl or stir! This is key. Just leave it alone, it will do all the work for you, but be sure to keep a close eye on it.
It'll be about 10 minutes until you start to see the sugar mixture start to change in color. As soon as you think the color is perfect TAKE IT OFF THE HEAT!
The sugar will burn in a matter of seconds, you'll see my pictures below, once you reach that amber color you're sugar is ready for the heavy cream.
Once you take it off the heat, microwave your heavy cream for 40 seconds, then add to your sugar mix.
There will be magic. Your sugar will bubbly like no other, it's a pretty sight! But don't be scared, the bubbling will go down after about a minute, just continue to stir.
Once your pretty caramel sauce has settled, add in your sea salt, stir for another 5 minutes, then add in your vanilla.
Wa-La!! You have caramel sauce!!! Wasn't so bad was it? Enjoy!!
* TIP Keep in a mason jar at room temperature for about 4 days or refridgerate for up to two weeks. Reheat as needed **
What your mixture will look like once bubbling starts.
After a few minutes of bubbling without any stirring.
TAKE OFF THE HEAT WHEN YOU SEE THIS COLOR!!!