Salted Caramel Sauce
Makes 2 cups
This is a perfect topping for ice cream atop pizzelles, meringues and brownies or as a dipping sauce for thick pretzels…or your fingers.
1 1/4 cups sugar
1/3 cup water
3 tablespoons light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons coarse sea salt, finely crushed
- In a heavy medium-size saucepan, combine the sugar, water and corn syrup and bring to a boil over high heat.
- Bring to a boil over high heat and cook until the syrup turns a rich amber color, about 6 minutes, swirling the pan and washing down any crystals on the sides of the pan with a wet pastry brush to prevent them from burning.
- Remove the pan from the heat and whisk in the cream (it will bubble up, so be careful), butter and salt. Set the sauce aside to come to room temperature if serving on ice cream.
From my Cast-Iron Cookbook: Delicious and Simple Comfort Food