Salted Caramel Sauce

Hey guys! I know that this recipe seems a little simple, but that doesn't mean it's any less tasty. In fact, this is one of my favorite recipes around. It's for salted caramel sauce.

Just because caramel involves heat, don't be scared of making it. This recipe is so simple you'd have to be an idiot to mess it up. (Sorry if you turned out to be the idiot.) You just have to make sure you let it cook COMPLETELY before you try to put it on any baked goods or else you'll have a pool of caramel and whatever else you put it on.

There are two different methods to making caramel. One is the wet method and one is the dry method. The recipe today involves the dry method, which from personal experience I think is a lot more effective and easy to master than the wet caramel. The wet caramel method involves adding water to the caramel in the beginning before turning the heat on. I have tried it three times and every time I ended up with a very liquidy, sickeningly sweet, and not at all caramel tasting mixture.

The first time I tried this caramel, I aced it and I have been using it ever since. It has a beautiful color, is the perfect consistency, and has that distinctly caramelly taste which makes it not-too-sweet. I literally could eat this by the spoonful, guys. Put it on ice cream, in cookies (Salted Caramel Thumbprints!), or anywhere else you can think of.

Here's the recipe!

TIME: 10 minutes, plus cooling time SERVES: 50 YIELD: 1-2 cups caramel

INGREDIENTS:

1 cup graulated sugar

6 tbsp unsalted butter, cut into tbsp-size chunks

1/2 cup heavy cream, room temperature

1/4 tsp fine sea salt

1. Put sugar in a saucepan, spread evenly. Heat over medium-high heat, stirring constantly with a wooden spoon. Once sugar is completely liquified and a deep amber color, about 6 min, add butter chunks and stir until incorporated.

2. Stirring constantly, slowly drizzle in cream. Boil one minute, then remove from heat and stir in sea salt. Scrape into a heat-proof bowl and cool completely.