Caramel Sauce
(gf)
Who doesn’t love caramel? This recipe only takes a few minutes to make and once you’re done you can use it on almost anything: pies, ice cream, coffee and espresso drinks, cheesecakes, it even goes great with some regular ol’ apple slices! The most important thing to remember when making caramel is to never – and I mean never – stir it once you have it on the stove. Stirring caramel actually encourages the sugar to recrystallize, leaving you with a hard, grainy, clumpy mess.
Ingredients:
1 cup granulated sugar
1/2 cup water
1/3 cup heavy cream
3 tablespoons butter
1/4 teaspoon sea salt
Instructions:
1. In a medium saucepan combine the water and sugar. Bring to a boil and cook without stirring for 8-10 minutes or until the caramel turns a rich, golden amber color. Remove from heat and let cool for 3 minutes.
2. Slowly and carefully whisk in the cream, butter, and salt. The caramel will bubble and thicken slightly, do not worry it will loosen back up again once all the cream and butter is incorporated. Use immediately or store in an airtight container in the fridge for 5 days.
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