Salted Caramel

This sauce is great on dessert! And with breakfast, lunch, dinner or out of the jar with a spoon.

I made a batch of this for a dinner. I used it to top white chocolate pumpkin cake and pumpkin ice cream.

I also used it in my Halloween devil’s food cupcakes with maple frosting. And by used it in, I mean I literally injected a lot right into the center. Why not?

And last but not least I made a killer pumpkin/apple cider cocktail and doctored up the martini classes with it.

Enough bragging on my re-use abilities. This is too simple to pass up. Can you turn on your stove and whisk?

Ingredients –  Yields about 1 1/2 cups

1 cup sugar

1/4 cup water

6 tablespoons unsalted butter, cut into chunks

1/2 cup heavy cream (whipping)

1 1/2 teaspoons maldon salt (or fleur de sel, I like maldon)

Method

1. Combine sugar and water in a medium sized (2 quart) saucepan and stir so that the sugar is all damp. Do this before its on the heat!

2. Over medium-high heat bring the sugar to a boil. Don’t stir (classic culinary school mistake!) but you can swirl the sugar around.

3. Once the sugar turns a dark golden/amber color add the butter all at once. Whisk until incorporated. It should bubble up a bit. Once the butter is all melted and the mixture is smooth remove from heat.

4. Whisk in the cream and continue whisking until very smooth.

5. Add salt and whisk one last time.

6. Let the mixture cool for a few minutes before transferring to a glass jar (I like Mason jars). Allow it to cool to room temperature.

You can store this in the fridge for 2 weeks. Cold, you can spoon in out in heaps that hold their shape. If you need to drizzle, just heat it up for about 10-15 seconds and stir before use.