Sometimes I get an overwhelming urge to cook something. It doesn't really matter what, and in fact, it's usually quite random. So when I read this post and realized that I had all the ingredients in my fridge RIGHT NOW I had to make it.
Salted Caramel Sauce - from The Amateur Gourmet
I am obsessed with salted desserts now. I love the complex flavor. It rocks.
1/2 cup sugar
1/8 cup water
1 tablespoon light corn syrup
3/8 cup heavy cream
2 tablespoons unsalted butter
3/4 teaspoons gray sea salt, crushed (I just used regular sea salt...and that's okay)
I halved the recipe. Can you tell?
In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil.
Woot! We're swimming along now. Boil over high heat until a deep amber caramel forms, about 6 minutes. I love caramels that don't need candy thermometers.....yay.
Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature (or start eating it immediately if you're me. If you let it cool, it thickens up some).
Yeah, it's amazing. I tried to make a rule that I only eat it on ice cream, but I keep walking by the fridge and sticking my finger in it. It's great on ice cream, and I kind of wish I had a cake or something to pour it on. But thank God I don't.
It keeps covered in the fridge for two weeks, I hear. But it's not making it that long around here.