Fall Means time for Caramel!!

Salted Caramel Sauce

How can something that is really "Burnt Sugar" taste so incredibly wonderful.  To me Caramel says....Fall!!!  Caramel apples, caramel sauce over apple pie and apple dumplings, caramel brownies....the list is endless.  I think you could take a bath in the stuff and be in heaven!!  So last year we made caramel the easy way in the crock pot with a can of sweetened condensed milk.  You can find that method here.  But as with life we need to keep exploring and moving up the ladder so today we will make the real deal on the stove. It is not hard but does require that you have everything prepared and ready to go before you start.  You must have a candy thermometer if you are a novice.  Later you can show your skills without it but now you must have it.  You can get a good instant read thermometer at WalMart for about $12 dollars.  WORTH IT!
Let's begin....DO NOT BE AFRAID!!!  If you burn a batch it is OK!!!  In order to be a great cook you have to burn a little sugar sometimes!!

Here we go.....

Ingredients:
2 cups sugar
12 TBSP butter , at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 TBSP Fleur de Sel or your favorite Sea Salt

Directions:




l.  Add the sugar in an even layer over the bottom of a heavy saucepan.  I have a copper pot that I always use to make candy in because the bottom is very heavy.  It must be at least 2 or 3 quarts to prevent boiling over spillage!!  UGHH!

2. Heat sugar over medium-high heat.  Whisk the sugar as it begins to melt.  You will see the sugar begin to form clumps, that's okay.  Just keep whisking and as it continues to cook, they will melt down.

 3.  Stop whisking once the sugar has completely melted and swirl the pan occasionally while the sugar cooks.

4.  Continue cooking until the sugar has reached a deep amber color.  It should look almost a reddish-brown, and have a slight toasted aroma.  This is the point where the caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.  If you are using an instant read thermometer, cook the sugar until it reaches 350 degrees.

I used my "old school" thermometer for this batch but went out and bought an instant read that day at WalMart.  Se the reddish brown color on the right...perfect.

5.  As soon as the caramel comes to 350 degrees, add the butter all at once.

Be careful, the caramel will bubble up when the butter is added.  Whisk the butter into the caramel until it is completely melted.

6.  Remove the pan from the heat and slowly pour the cream into the caramel.  Again this will cause the mixture to bubble up ferociously.

7.  Whisk until all of the cream is incorporated and you have a smooth sauce. 

8.  Add the fleur de sel and whisk to incorporate.









9.  Set the sauce aside to cool for 10 to 15 minutes.  Pour into your favorite container and let cool to room temperature.  You can refrigerate sauce for up to two weeks.  Warm sauce up before using.

Perfect Caramel Sauce.....tomorrow we will apply what we have learn and make the best Almond Thumprint Salted Caramel Cookies you have ever eaten!!!  Till then...................

Salted Caramel Sauce

Ingredients:
2 cups sugar
12 TBSP butter , at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 TBSP Fleur de Sel or your favorite Sea Salt

Directions:

l.  Add the sugar in an even layer over the bottom of a heavy saucepan.  I have a copper pot that I always use to make candy in because the bottom is very heavy.  It must be at least 2 or 3 quarts to prevent boiling over spillage!!  UGHH

2. Heat sugar over medium-high heat.  Whisk the sugar as it begins to melt.  You will see the sugar begin to form clumps, that's okay.  Just keep whisking and as it continues to cook, they will melt down.
3.  Stop whisking once the sugar has completely melted and swirl the pan occasionally while the sugar cooks.
4.  Continue cooking until the sugar has reached a deep amber color.  It should look almost a reddish-brown, and have a slight toasted aroma.  This is the point where the caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.  If you are using an instant read thermometer, cook the sugar until it reaches 350 degrees.

5.  As soon as the caramel comes to 350 degrees, add the butter all at once.
6.  Remove the pan from the heat and slowly pour the cream into the caramel.  Again this will cause the mixture to bubble up ferociously.
7.  Whisk until all of the cream is incorporated and you have a smooth sauce. 
8.  Add the fleur de sel and whisk to incorporate.
9.  Set the sauce aside to cool for 10 to 15 minutes.  Pour into your favorite container and let cool to room temperature.  You can refrigerate sauce for up to two weeks.  Warm sauce up before using.

Happy Trails,

Mtn Mama