Monday, December 26, 2011

AMAZING Salted Caramel Sauce

I've been afraid of caramel. Very afraid. since my little incident over a year ago. My wound has healed, but I still have a faint scar to prove my battle wounds! ha My friend Nicole came over & wanted to make some delicious pumpkin blondies that required this salted caramel sauce, so I made her make it while I watched. Success! It seemed like I could attempt without an injury, so when I NEEDED to make this again a couple weeks later when my supply ran out, I did it! OK, I had a few mishaps with the sugar crystallizing and getting really hard in the bottom of the pan. I tried 3 times and finally the last time when I turned the heat up higher, it worked! I made this again at my mom's house for Thanksgiving & the same problem happened. Apparently no one really knows what that happens, or at least I couldn't get a good reason on the web. The foolproof way to make it though is to add a tablespoon of light corn syrup to the water sugar mixture, which prevents it from hardening. Just do that, it's easier... :) Also, DO NOT stir the mixture except when you first put it in the pan, or you will mess it up. Bad. It's really yummy though & very worth it!

Salted Caramel Sauce

  • 1/3 cup water
  • 1 1/2 cups granulated sugar
  • 1 TBSP light corn syrup (optional, but makes it easier to make for the first time)
  • 1 vanilla bean, sliced & seeded
  • 1/2 tsp vanilla extract
  • 1 tsp sea salt
  • 1 1/4 cups heavy cream

Mix cream, sea salt, vanilla & vanilla bean scrapings in a large cup. Set aside. 

In a medium saucepan, mix water, sugar & corn syrup- stir one last time to combine & do not stir again! Heat over medium-high heat until starts to bubble. DO NOT STIR or you will disrupt the caramel-making process (Very scientific, I know), but you can gently swirl the pan to make sure everything is heating evenly. 

Watch it carefully until it turns a deep amber color (this is where my hands were full and I couldn't take any more photos!). Turn off heat and carefully add cream mixture, whisking constantly until comes together and any hardened caramel bits on the whisk melt away. When you first pour it in, it will go crazy & steam & bubble, but just keep whisking. 

Pour into a jar and store in the fridge. You should probably only keep it for a week or so, but I have kept mine a lot longer. Its really amazing on apple pie, pumpkin pie, pecan pie, brownies.... etc. you get the idea. :)


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