Salted Caramel Sauce

BY: CHEF JANET CRAIG

This simple, decadent sauce for either fresh fruit or ice cream is the current trend, ‘salt with sweet.’ Enjoy this weekend, or, heck, anytime!

4 cups white sugar

¾ cup boiling water

3 sticks salted butter (1.5 cups)

¾ cup whipping cream

4 tsp salt – this is where you can use specialty salts such as Fleur de Sel (find out how to fake speciality salts, HERE)

In a heavy saucepan, place sugar on medium heat and watch it caramelize. This is a lengthy process and you can’t leave it. Stir with a wooden spoon – not a metal one – as this will get too hot to hold.
When the mixture is as golden as you wish (it turns brown quickly) remove from heat.
Carefully pour in boiling water, stirring constantly.
Add butter and whipping cream and keep stirring until texture becomes creamy.
Add salt to taste.

This recipe can be halved. I store it in sterilized jars in the fridge for two weeks or freeze it for a gift.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

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