Salted Caramel Sauce

If chocolate is the love of my life than caramel is a close second.  Caramel sauce is divine on everything from ice cream, to brownies, to pancakes.  I made Magnolia's caramel sauce a few month's back, and it was tasty, but missing something.  That something was salt.  

Today I made David Lebovitz's rich salty caramel sauce, and it is truly a delight.  I could probably eat the entire batch with a spoon, but I won't.  Not all of it anyways.  Caramel sauce is super easy to make, it just takes correct timing.  You want the butter/sugar mixture to be very browned but not burnt, and that can happen very quickly so you need to keep close watch.  I upped the salt to 1/4 teaspoon, and would probably use 1/2 teaspoon next time.  I adore salty and sweet combinations.

Rich Caramel Sauce

from  David Lebovitz

1/2 cup unsalted or salted butter

1 cup sugar

1 cup heavy cream

1/4 teaspoon vanilla extract

1/8 teaspoon salt, or more to taste.

In a large saucepan or a Dutch oven, melt butter over medium heat.  Add the sugar and cook, stirring occasionally, until the sugar begins to caramelize, then turns dark amber in colour and begins to foam a bit (it should smell and look like it's just on the verge of burning).  Remove from heat and slowly and carefully add in the cream (the mixture will bubble vigorously), whisking constantly until all of the cream is added.

Return the pan to med-low heat and stir until the sauce is smooth, about 1 minute.(this took about 5 minutes for me).  Then stir in vanilla and salt. 

Remove from the heat and allow to cool, then taste, and add more salt, if desired..

The caramel can be stored for up to two weeks in the refrigerator. Rewarm before serving.

Linked to: Sweet for a Saturday #3