Salted Caramel Sauce


Salted Caramel Sauce


2 cups granulated sugar

12 tbsp unsalted butter, diced

1 cup heavy cream

3tbsp salt


  1.  In a semi-deep non-stick pot, heat sugar over medium high heat stirring often
  2. The sugar will soon start to clump together. This is ok
  3. The sugar will soon start to break down into a liquid so switch to a whisk to get rid of the clumps
  4. Once the sugar is in liquid form, you’ll want to continue stirring and heating it up to 350degrees Fahrenheit on your candy thermometer
  5. Once it hits 350degrees Fahrenheit, carefully add the butter. The mixture will hiss and splatter a bit. Continue stirring until all the butter has melted.
  6. Once the butter has melted, add the heavy cream.  Since the heavy cream is cold, your mixture will bubble and splatter a bit as well. Stir the mixture then let boil for 3 minutes
  7. Remove from heat, stir in the salt, and let it completely cool down before pouring it into any jars.
  8. Store in the refrigerator and warm up slightly to drizzle or use ofr desserts.

source:  tablefortwoblog


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