SALTED CARAMEL SAUCE (COURTESY OF KELSEY NIXON)

 

  • Cooking Time: 10
  • Servings: 24
  • Preparation Time: 5

Ingredients

  • 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.

Notes

Categories: Misc. Dessert 

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