INGREDIENTS
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter
DIRECTIONS
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color (I look for the first hint of smoke and remove the pan from the heat immediately) -- about 5 to 6 minutes.
- Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
Based on a recipe I found at http://m.cookingchanneltv.com/recipes/kelsey-nixon/salted-caramel-sauce.html
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