Salted Caramel Sauce (courtesy of Kelsey Nixon)


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Serves 24 | Prep Time 5 | Cook Time 10

Why I Love This Recipe


Ingredients You'll Need

1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon gray sea salt, crushed or kosher salt


Directions

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.


Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.


*Cook's Note: This recipe will last in the refrigerator up to 2 weeks. Reheat before serving.


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