Saturday, June 29, 2013

Salted Caramel Sauce

I am in search of the best caramel sauce to drizzle over ice cream, serve with apple pie, dip fruit and best of all, my sweet indulgence – caramel frappuccino!
This recipe is from Carla Hall, and so far, it has been my favorite both in flavor and  easy to make.  If you have a caramel recipe you would like to share, I would love to hear from you.
Salted Caramel Sauce:
1 cup granulated sugar
2 Tbsps water
4 Tbsp unsalted butter
1/2 cup sour cream
1/2 tsp salt


Such divine goodness from only four ingredients.


Stir sugar and water into a small pan and place over medium-high heat.


Bring the sugar to a boil and periodically stir  (slowly) to mix any color that forms around the edges.  With a clean brush dipped in water  clean any sugar crystals that form inside the pot.  If they burn it can effect the flavor of the caramel.


Boil until the sugar is a golden amber color.


Stir in the butter until it is incorporated and remove from the heat.
Note: the volume will change a bit.


Add the sour cream, salt and mix well.  Pour into a clean jar and let cool.  Cover and refrigerate. Don’t add to plastic container until caramel to totally cooled.

           DSC_0200 SWEET ENDINGS!       DSC_0201

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