Salted caramel. Oh yes. This sauce is divine. I’m trying to save some to actually put on top of something instead of eating it all by the spoonful right out of the jar. I’ll let you know how it goes.
This is really really easy to make. You have to cook it until it a second away from burning to get a really good caramel flavor. I can identify this as much by look as by the smell. It’s better to cook it slowly the first time you try to make it so you don’t end up actually burning it. This makes a small amount so feel free to double or triple. It’s better for my diet if I don’t have a big jar calling my name from the refrigerator.
Ingredients for a 2-3 serving batch:
2 T. unsalted butter
1/4 cup THM gentle sweet (or my copycat recipe here)
3-4 T. heavy cream, divided
1/8 t. vanilla
1/4 – 1/2 t. sea salt
Combine butter, sweetener, and 2 tablespoons of the cream over medium heat. Stir until sweetener is dissolved. Add vanilla. Cook until it is a deep golden brown. As soon as it reached that deep color (right before burning) remove from the heat and immediately add the other 1-2 tablespoons of heavy cream. (If you are serving right away 1 T. is fine. If you are making ahead use the full 2 tablespoons). Stir until smooth. Add 1/4 t. salt and taste. I prefer my salted caramel slightly salty so I like this with the full 1/2 teaspoon of sea salt. Cool for 10 min before using.
This will solidify in the refrigerator but you can warm it again in the microwave until it is the right consistency for a sauce. Or if you eat it right from the fridge it has the texture of those little leaf shaped maple sugar candies.
Family sized batch:
1 stick unsalted butter
1 cup gentle sweet (or my copycat recipe here)
3/4 – 1 cup heavy cream, divided
1/2 t. vanilla
1 – 2 t. sea salt
Same instructions as above. Use 3/4 cup of cream to serve immediately. If you want to save for later increase to 1 cup.