Shelby’s Salted Caramel Sauce
Finger-lickin’ good
My 18 year old daughter has been on a caramel making spree lately and it is making my mornings wonderful. Like, who needs Starbucks?
It is glorious on coffee, drizzled on ice cream, BUT MY FAVORITE WAY TO EAT THIS
Is on green apples
Like – slap yo’ mama delicious.
Just think of a caramel apple and you’ll get the idea.
Yawp.
Y’all should make this.
Grab your favorite medium-sized, saucepan, and add the sugar.
Whisk this nonstop over medium heat until you can no longer feel your wrist.
Just kidding.
Kinda.
Whisk like crazy or it will scorch (and burn) and you don’t want burnt caramel sauce.
The sugar does odd things when being subjected to heat and constant stirring, which will eventually achieve liquid sugar.
As the sugar melts, it cooks into a deep golden color. This is what gives the caramel the rich, triumphant flavor.
Once the sugar is completely melted, turn the heat to low and add 12 tablespoons of room temperature butter AND the cream.
Whisk like a maniac, this will all melt and combine into the lovely caramel sauce. Lastly, add the salt. If you use a coarse ground salt your sauce will have tiny bits of salty-wonderfulness.
!!!
And. You. Are. Done.
Go get some vanilla ice cream and have a good, good night!!
XO,
Candi — and Shelby 🙂
| Servings |
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- 2 cups sugar
- 1 cup heavy whipping cream
- 12 tbsp butter room temperature
- 1 tsp Salt course
Ingredients
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