Fall is here and so are Apples
Macintosh, Red Delicious, Pinklady
and Minnesota's own Honeycrisp
After a day at the Apple Farm,
I usually run out to get some carmel
because what apple is complete without Carmel
Not anymore-- I decided to make my own
and I am only sharing it because - well it worked!!
Ok Really 10 Minutes and you will have
Sea Salt Carmel Sauce
1 cup granulated sugar
6 Tablespoons salted butter - cubed
1/2 cup heavy cream
1 tsp sea salt
Heat granulated sugar in a medium saucepan over medium heat,
stirring constantly with a rubber spatula. Seriously-
NO DISTRACTED COOKING ALLOWED
Sugar will form clumps and eventually melt into a thick brown, amber-colored
liquid as you continue to stir. Be careful not to burn.
Once sugar is melted, add the cubed butter. The caramel will bubble rapidly when the butter is added. Don't get scared - It won't run away
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while whisking. I forget to pour slowly- it turned out anyway.
Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt.
I used more salt - just because I don't like to follow rules!
Allow to cool down before using.
Cover the caramel tightly and store for up to 2 weeks in the refrigerator.
Warm the caramel up for a few seconds before you use
Unless you just eat it by the spoonfuls !!
That is right- there was no thermometor harmed or used in this recipe.
SO STAY CALM AND MAKE YOUR OWN CARMEL SAUCE