Friday, June 5, 2009

Deep, Dark Salted Butter Caramel Sauce

Deep, Dark Salted Butter Caramel Sauce


1 cup sugar
3 ounces (6 TB) premium salted butter
1/2 cup + two TB heavy cream, at room temperature


Melt the sugar over medium to moderately high heat in a two or three quart pot, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream, whisking it until you get a smooth sauce.

You use it right away or pour it into a jar and store it in the fridge for up to two weeks. Reheat for 60 seconds in the microwave. Makes about 1-1/3 cups of dessert sauce.
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