Wednesday, August 26, 2015

Small batch salted caramel sauce

This small batch salted caramel sauce is perfect for occasions when you don't need a lot. This simple, fool-proof recipe does not require a candy thermometer and comes together very quickly. You'll be tempted to make another batch!

Do you ever get caramel cravings? I hope I'm not alone here. Well, I definitely do. There are days when I just want a nice spoonful of caramel and then go off on my merry way. (OK, I'd probably come back for another spoonful)

What I dislike about making caramel sauce is that 1) it usually makes a huge batch, and 2) most require a candy thermometer. Boo to both. Thankfully, this recipe requires neither. This simple, no-fuss recipe only yields 1 cup of caramel sauce so it's perfect for you to eat for breakfast share with a friend.

Addie and I made this caramel sauce together, and she was fascinated to see how the sugar turned into this beautiful, sweet and salty amber-colored goodness. My batch yielded about a cup of caramel sauce, and I'm trying to figure out how best to use up this liquid gold (other than just drinking it, of course).

Any suggestions?

Small batch salted caramel sauce
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup + 2 Tablespoons heavy cream
  • 1 Tablespoon unsalted butter
  • 1 teaspoon salt (or more if you like it extra salty)
  • 1 teaspoon vanilla extract
Directions
Mix the sugar and water together in a deep, heavy bottomed sauce pan.

Turn the heat to medium high and allow the sugar to melt. Do not stir (it's hard, but please resist).

While the sugar is melting, heat the heavy cream in the microwave until it is almost boiling.

Once the sugar has dissolved, turn the heat to high. The sugar mixture will turn a deep amber color. Watch the sugar carefully, as it will burn easily if you look away for a moment. Feel free to swirl the sauce pan around to allow the sugar to evenly caramelize.

After your sugar has turned a deep amber color, take it off the heat and add in the warmed heavy cream. Watch out - it will bubble vigorously! Then add the butter, salt and vanilla. Whisk until the caramel thickens and is smooth.

Transfer the caramel into a glass container and store at room temperature. It will keep for several weeks.

Yield: About 1 cup

Source: Dessert for Two

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