While in college I didn't drink coffee. Travesty, I know. Whenever a group of people wanted to go get coffee, I always internally rolled my eyes and went along anyway because I wasn't going to miss out on an opportunity to have a good time! I would always order something and I usually didn't like it. That was until I tried a caramel Macchiato. Then I fell in love. The caramel definitely made that drink and it also introduced to my now great love for coffee. Thanks caramel, thanks.
I finally thought it was high time to make my own caramel sauce to store in the fridge to eat with apples, on ice cream, and in coffee, of course! And I needed to try the salted version.
I researched and researched because I wanted to be sure to make the best salted caramel sauce that I could. I get a little obsessive when I'm trying something new. I tend to read and read to make sure I understand what I'm getting myself into. Caramel isn't hard to make but it does take a little precision and a careful eye. I definitely burned the first batch! Ah well. Live and learn. It smelled lovely in the house for a little while. Burned sugar...yum.
After much searching, I settled on a recipe from the Amateur Gourmet. It just spoke to me after all the other recipes that I read. Please do yourself a favor and make this for yourself or as a gift this holiday season. It won't disappoint. James kept saying, "It tastes just like caramel sauce!" Uh...yeah, honey. It is caramel sauce. ;)
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons unsalted butter
1/2 tsp vanilla
1 1/2 teaspoons Kosher salt, or sea salt
1. In a medium saucepan pour in water. Add sugar to the middle of the pan and then the corn syrup.
2. Using a wet pastry brush, wipe away any crystals that remain on the side of the pan.
3. Over high heat, bring to a boil until a deep amber caramel forms, about 6 minutes. Watch carefully.
4. Remove the pan from the heat and carefully whisk in 1/4 cup of the cream. After bubbling subsides, add the remain cream, butter, vanilla, and salt.
5. Let the caramel cool to room temperature before using.
6. Sealed in an airtight container in the fridge, caramel will last about two weeks. Thin with a little hot water.