Fresh From Our Newsletter:
One of the newest things we'll be doing in our newsletters is sharing our favorite new recipes, and with each newsletter, give you a new way to build upon previous recipes.
This salted caramel sauce, you'll be able to pour it over cake or ice cream, or just right into your mouth.
Next week on our blog, we'll show you how to make salted caramel ice cream, with a great recipes with photos.
- 1/2 Cup granulated white sugar
- 1 C cups heavy cream, warmed in the microwave to about 170 degrees (hot to the touch, but not boiling)
- ½-1 teaspoon flaky sea salt, such as Maldon. (do this at the end, to your taste)
- 1 teaspoon pure vanilla extract
- Pour sugar into the bottom of a skillet. *Chef's Note: I prefer non-stick skillet for the easy cleanup.
- Heat sugar over medium heat, stirring sugar just until it starts to melt.
- When the sugar begins to melt and turn amber, simply swirl the sugar until it is amber in color and all sugar is dissolved.
- While sugar is melting, warm heavy cream until it is hot to the touch. About the temperature of a piping hot cup of coffee.*Chefs Note: Warming the cream makes it easier to incorporate into the hot caramel. Cold cream will cause the boiling hot caramel mixture to seize.
- Once the sugar is all dissolved, removed from heat and slowly add in the warm cream. *Chefs Note: The mixture will bubble, but will calm down as you continue to whisk in the cream.
- Add sea salt and whisk until dissolved.
- Use immediately, or cool in a container.
- To store, cover and refrigerate. Use within 2 weeks.