Directions: |
Directions:Place the sugar, salt, and water in a deep, heavy-bottom saucepan; it should be at least 2-quart capacity, as the syrup will bubble up during preparation. Stir to combine, and heat over medium-high heat, stirring to help it along, till the mixture starts to bubble.
When the mixture comes to a boil, reduce the heat to medium and watch carefully. The syrup will begin to turn golden around the edges. Shake the pan in a swirling motion to keep the syrup moving, and to prevent the edges from burning before the center colors. Stir the edges in towards the center occasionally.
After a couple of minutes, the syrup will begin to darken. If it looks like it’s getting dry on top, stir until it’s syrupy again. As soon as it’s a rich amber color, remove it from the heat and stir in the butter. Once the butter has been absorbed, stir in the cream. Stir till smooth; don’t worry, it’ll seem lumpy at first, but will smooth out. Add the vanilla or flavor of your choice; butter-rum is tasty. Or stir in a tablespoon of rum. When the sauce is smooth, let it sit in the pan for a couple of minutes before pouring it into a glass or ceramic container to cool. Cool to room temperature, and store in the refrigerator. Reheat briefly before serving. |
Personal
Notes: |
Personal
Notes: Start with sugar, butter, salt, and cream. Add heat. Finish with vanilla or the complementary flavor of your choice (or a spoonful of rum). The result? Thick, rich caramel sauce. The directions for this sauce look a bit fussy at first glance, but follow them carefully and you’ll do just fine.
I got this recipe from www.kingarthurflour.com
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