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Recipe Rescue: Satled Caramel Sauce

If you know me at all, you know that I am a savory and don’t care much for sweets, but put some caramel in front of me and all bets are off. Wait till you try this!

Caramel Sauce
jamieanne, flickr


2 Cups granulated white sugar, 1 and a half sticks of unsalted butter, 1 Cup of heavy whipping cream and a Tablespoon of sea salt.


In a heavy pan on medium high heat add the 2 cups of sugar and stir occasionally till the sugar breaks down and becomes the color of say brown sugar, this will take awhile, patience it will be worth it (about ten minutes) also, the sugar will start to form  clumps before it breaks down, this is normal. Once it has broken down at about 350 degrees, keep stirring so that it doesn’t burn, add the butter all at the same time, I cut mine into tablespoon sizes. Careful the mixture will bubble up and sugar burns to the core. After the butter is incorporated into the sugar remove from the heat and add the cream, again it may bubble so be careful. Stir until the cream is thoroughly mixed in and then add the salt. Set aside for about 15 minutes, then jar it, but let it sit until it reaches room temperature. This will keep in the refrigerator for 2 weeks.

This is amazing, I serve it on ice cream, cheesecake, sopapillas… well a lot of thing’s! Enjoy!

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