Deep, Dark Salted Butter Caramel Sauce
Makes 1 1/3 cup
1 cup sugar
6 TB butter (salted or unsalted)
1/2 tsp butter (if using unsalted butter)
1/2 cup plus 2 TB heavy cream at room temperature
Melt the sugar over medium to moderately high heat in a larger pot than you think you'll need-at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in. Before turning off the stove, pour in the heavy cream. The sauce will foam up and bubble quite a bit when you add it; this is why you want a larger pot), whisking it until you get a smooth sauce.
Pour into a heat proof container to cool a bit. Caramel sauce/liquid sugar are very hot!!! When the sauce cools, put it in the fridge for up to two weeks. When you take it out, it will be set up. Microwave it for 60 seconds to bring it back to pouring consistency.
(recipe source: I can't remember, if you saw it last week somewhere in the blogosphere, can you let me know)
Here's the sugar starting to melt. As I stirred it, I thought it was crystalizing too much and clumping up. No worries, keep going, it will melt.
Turning golden. You can see what looks like melted ice cubs in the caramel. That's the crystallized pieces melting.
Butter and bubbles!
Creamy bubbles. I just remembered while working on this post that I forgot the "plus 2 TB" of cream. Ooops. Maybe that's why it settled up pretty solidily when chilled. That's ok, it's a great snack.
Smoth and hot.
Chillin out and coolin down. Enjoy on bread pudding, on ice cream or...!
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