| Caramel Sauce | ||||
| Makes about 1 cup | ||||
| Ingredients | ||||
| 1 cup | sugar |
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| 1/4 cup | cold water | |||
| 1/4 tsp | salt | |||
| ________ | ||||
| 2 tbls | butter, sliced | |||
| 3/4 cup | heavy whipping cream | |||
| 1 tsp | vanilla extract | |||
| Directions | ||||
 This is a timing thing, so get
everything together first so you’re at the ready. Slice your butter and
leave it nearby on the cutting board. Measure out your cream in a small
Pyrex measuring cup and add the vanilla in there, too.In a large saucepan (no heat yet), add the sugar, water, and salt. Stir it up well with a spatula. Turn the heat on medium and DO NOT stir it anymore; you’re only allowed to occasionally swirl the pan. Stirring will cause hard crystals, not good for a creamy caramel. The mixture will start to simmer and the sugar will dissolve. Now you want to watch it continuously and swirl the pan once about every 15 seconds. You’re looking for a yellow to amber color; any darker and it will be burnt. Once you see it turn yellow, remove the pan from the heat. Add the sliced butter and stir it quickly and constantly with a spatula until all the butter is melted. Then while stirring constantly with one hand, SLOWLY add the cream/vanilla with the other. If you pour too fast, the cream will seize up into a clump. If that happens just keep stirring vigorously and it will eventually melt back in. Once all the cream is incorporated, let the mixture cool in the pan for about 30 minutes. It will thicken as it cools. Transfer the sauce to your serving vessel. You can refrigerate it if you want it thicker. It’ll keep a few days on the counter, a few weeks in the frig. Do not pour the sauce on the pie. Wait until after you slice it and let your guests have fun with the drizzle. |
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