Salted Caramel Sauce

Carrie Hoke — Mon, 05 Aug 2013 17:01:51 +0000

Ask anybody who knows me and they will tell you that I like to save money. If I can make it, bake it, or create it, I will do it just to save a few dollars.

Well that includes everything except sewing.

I bought a 1966 Singer at a thrift store a year ago and even went into town to the local sewing shop to sign up for the beginner’s class. The owner of the shop asked me if I could do a few simple beginner steps that everyone should know like threading your own machine, sewing a button, etc. You get the idea. I told her the closest I ever got to sewing something was 8th grade Home Ec. and even then I wasn’t that great. So she told me I would need a beginner’s to beginner’s class. Yeah. I would be the only one in the class. Nevertheless I said yes. She said she would call when she had an opening in her schedule.

She never called.

I never followed up.

I can’t sew.

Buuuuuut, I do try to save money and create with everything else in my life. Like this salted caramel sauce.

Why pay up to five or six dollars for a jar of caramel sauce when with just a few ingredients and 25 minutes, you have your own, better tasting, no preservatives, salted caramel sauce.

And why stop there? Drizzle it on top of your new-craze-one-ingredient ice cream everyone is talking about these days! I made one-ingredient banana ice cream the other day and just sprinkled cinnamon and drizzled my salted caramel sauce on top for more of a banana’s foster sorta feel.

Salted Caramel Sauce

Ingredients

1 cup granulated sugar
1 tablespoon water
1 tablespoon light corn syrup
5 tablespoons butter, sliced and at room temperature
1/2 cup heavy cream
1 teaspoon fleur de sel
1 teaspoon vanilla

Instructions

Before you begin, measure out all your ingredients and have them ready to use. It is very easy to burn your caramel if you are not prepared.
On medium-high heat, combine sugar, water, and light corn syrup in a 2-3 quart saucepan. Whisk the sugar mixture continuously until it melts completely. It may clump at first, but that is perfectly normal.
Once melted completely, stop whisking and allow the sugar to bubble for several minutes. It will begin to take on a deep amber color. This is what you want. If you are new to making caramel, use a candy thermometer until it reaches 350 degrees.
Slowly and carefully add the butter and whisk until completely melted.
Remove your pan from the heat and slowly pour in your heavy cream while whisking continuously.
Still whisking, add your fleur de sel and vanilla until all the ingredients are incorporated and the caramel is smooth.
Allow the caramel to cool in the saucepan for about 10-15 minutes. This will allow it to thicken up a bit as well.
Carefully transfer your caramel to a glass jar and allow it to cool to room temperature.
Caramel can then be placed in the refrigerator and stored for up to 30 days, but we all know it won't last past the weekend. :)

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Salted Caramel Sauce