Monday, September 28, 2015

Salted Caramel Sauce

Honey crisp apples are in season.  They are our absolute favorite apples and we eat as many of them as we can while they are available. I made this caramel sauce for The Blog Tech and his dad to dip them in. I also serve this on homemade yogurt with diced sauteed apples.
 Put 2 cups of sugar in a heavy pot.

Add 1/4 cup of water.
Cook this over medium/high heat until it turns amber.  Don't walk away from this, keep and eye on it. I couldn't show you the color because it happens fast.
 Immediately add 12 tablespoons of butter and whisk it in.  Add 1 tablespoon of sea salt and whisk in 1 cup of heavy whipping cream.


 Let it cool and pour it into jars and refrigerate it.

12 comments:

thecottagebythecranelakethree said...

I don't think we have that apple variety here but I found photos of it and it even looks delicious.

That caramel sauce has the exact color of some really failed taffes I once made :-) No matter how much I boiled it they never hardened at all :-) :-)

Have a great day!
Christer.

Debra She Who Seeks said...

OMG I could chugalug that right out of the jar.

Mary Ann said...

Joyce, is the sauce totally necessary? Keith is not supposed to have it now...and I'm thinking we could leave it out and make the caramel sauce alone.

laurie said...

Its a well known fact in my world that I cannot stand chocolate but what you made today is my true weakness, I could eat this on anything, honestly,
I have made it a couple of times but this recipe sounds much better than mine,

greekwitch said...

My mouth is full with saliva! This looks fantastic!

Nellie said...

Oh, my! Dangerous to have around here!

Guillaume said...

I LOVE caramel! I had something with caramel in it recently, actually (see my blog). But not nearly as fancy as this.

Wsprsweetly Of Cottages said...

Honey Crisp are our favorites too. This has to taste fantastic with them...

Cherise Stevenson said...

Thank you for posting this! How long does the caramel sauce stay good in the fridge? Can it be preserved in jars to put in the pantry for later?

jaz@octoberfarm said...

i guess it will last a couple weeks but mine never makes it that long. i assume it can be canned but i've never done that.

Whitney said...

What kind of butter do you use? Does it matter which kind and will it affect the taste?

Dog Trot Farm said...

Yup, need to keep some of this on hand!!!