Salted Caramel Sauce
From NYT Cooking | Sam Sifton
Having a jar at the ready in the fridge is pure indulgence – if there’s any left after you make a batch. This is our favorite, no fuss, 15 minutes to go-time, simple dessert. Served warm, over good vanilla ice cream – it really can’t be beat.
Makes 1 ½ cups and can be scaled up or down.
1 c. granulated sugar
½ c. heavy cream
2 T. unsalted butter
¾ tsp kosher salt, more or less to taste
In medium saucepan set over medium high heat, combine sugar with ¼ cup cold water and stir to combine
Cook WITHOUT stirring until sugar has turned a deep amber hue, approximately 10-12 minutes (this is the hardest part…if you haven’t made caramel before, it’s tough to let the alchemy happen unmolested – but please resist stirring).
As a distraction while you wait, warm the cream (microwave in a Pyrex measuring cup 20-30 seconds is OK and easier than on the stove top).
When the caramel is ready, slowly whisk in the cream (be prepared for violent bubbling) and continue simmering the mixture until smooth (2-3 minutes).
Remove from heat, whisk in butter and then salt to taste.
This is best served warm and can be reheated in the microwave once cooled.