This salted caramel sauce is from the Salted Caramel Apple Brie recipe in the previous post and is super-great with ice cream, apple pie, or whatever!
Again, from the site Two Peas & Their Pod.
The batch makes about 2 cups.
Salted Caramel Sauce
2 c. sugar
12 T. unsalted butter, room temperature
1 c. heavy cream
1 T. sea salt flakes or fleur de sel
Have all of the ingredients measured and ready!
Heat the sugar over medium high heat in a heavy 2 - 3 quart sauce pan. when the sugar starts to melt, start whisking the sugar until it is completely melted and a deep amber color. Make sure it doesn't burn! You can switch to a wooden spoon if you need to.
As soon as it is the right color, carefully add the butter and whisk until melted.
Remove from heat and slowly pour in the heavy cream. Whisk until the caramel is smooth and add the sea salt.
Let the caramel cool in the pan for about 10 minutes and then pour it into jars until it is cool to room temp. Store in the fridge for about 1 month.
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