The sauce is amazing! It is pretty easy to make.
I did have some lumps, which made serious candy,
after straining them out. Caramelizing is simply a
controlled burn tactic. Too little and it’s not melted,
too much and it burns.
Imagine tasting velvety sweet caramel, tender whiffs of
butter and cream, then the sudden pop of earthy sea salt.
Salted Caramel Sauce
Melt 1 cup of sugar (organic non-GMO) on medium heat.
Whisk the whole time.
In about 5 minutes see the color start to change.
When sugar is caramel in color and smooth,
add 6 tbsp. sweet butter, organic non-GMO
(from grass fed cows). Butter will bubble up.
Keep whisking until butter is melted about 3-5 minutes.
Add 1/2 cup cream best from grass fed cows, raw or organic
non-GMO. If not use, pasteurized, never ultarpasteurized.
Add cream a bit at a time while whisking.
The cream will make the sauce bubble up, then fall.
Cook a minute or so longer. Remove from stove.
Stir in 1 tsp. fine sea salt, mix well.
Strain if lumpy.
Add to your favorite desserts, here is
Vanilla Bourbon Salted Caramel Ice Cream!
Dream & Lover Cookies
Pingback: ICE CREAM | Pam's Tactical Kitchen
Pingback: Apple Cheese Pie | Pam's Tactical Kitchen
Pingback: Apple Pie with ice cream and caramel | Pam's Tactical Kitchen