Directions: |
Directions:1. Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
2. In a heavy-bottomed 2-3 qt. saucepan (something that isn't dark on bottom, so you can see the shade of caramel), heat sugar, salt and water over medium-high heat whisking constantly to dissolve sugar.
3. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally* (this takes time, so be patient).
4. It will first bubble vigorously and steam, and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower, and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for.
5. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.
6. Carefully pour in cream and immediately whisk with a long handled whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
7. Pour caramel into a glass jar to cool, store in an airtight container in refrigerator.
8. Caramel sauce will be thicker once cooled to room temperature and much thicker once chilled. |
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Notes: |
Personal
Notes: *Note that if you are using a gas stove top, certain areas tend to cook faster, so if you start to see a darker area on the side, you can give it a brisk whisking. Also, using a wet pastry brush to wet down the dried sugar on the sides helps. This sauce is great on the Easy Apple Crisp recipe found in this cookbook.
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This recipe for Salted Caramel Sauce is from