Salted Caramel Sauce

The only downside is you may want to double it because you may eat the first batch straight from the jar!

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Salted Caramel Sauce

Yield: about 1 ½ cups

Author: Bobby Flay

Prep time: 5 MinTotal time: 5 Min

Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That’s a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business. —Sam Sifton

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Ingredients

• 1 cup granulated sugar
• ½ cups heavy cream
• 2 tablespoons unsalted butter
• ¾ teaspoon kosher salt, or to taste

Instructions

1. In a medium saucepan set over medium-high heat, combine the sugar with ¼ cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
2. Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.

https://www.anthologyofcrumbs.com/salted-caramel-sauce

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Desserts, Confections, Sweet Staples