Thursday, April 28, 2011

Salted Caramel Sauce

You know that awkward moment when 4 cars arrive at a four way stop at the exact same time? Then you begin that offbeat dance of courtesy, you go, no you let me flash my lights at you to signal what exactly? You go, no you go, okay I will go, wait why are you going? So funny. Now don't take this the wrong way, but when you are in the South or Midwest this happens. Then you go to the East Coast and the drivers all just go, no courtesy stop-go dances there...just accidents. : ) What does this have to do with Salted Caramel Sauce...well nothing, I just always think it is funny and wanted to tell someone. Thanks for listening. In gratitude for listening I am giving you this Salted Caramel Sauce recipe. You are welcome.

Now I have to dedicate this post to my sister Karmel. Some people call her "Karmel sauce"...or "Hips", but that is another story. : ) I guess I should also dedicate this to my sister, Mimi. Both sisters are not coffee drinkers, but when they go to Starbucks they always get the Caramel Frappacino...a nasty way too sweet drink in my opinion...but to each their own. I tried to make our own Caramel Fraps at home, I liked them, but Mims was not satisfied. We did however agree on the Caramel sauce being a winner. I originally made this sauce to accompany a cake I had made for my Grandfather's birthday. I thought that it wasn't sweet enough for his crazy sweet tooth so I made this sauce to pour over it. This sauce is great on Ice cream, drinks, cakes, as a fruit dip, or just straight up plain out of the jar. I like this sauce for two reasons, 1) It has salt, and I love salt; and 2) It has no corn syrup. Wow, is that like Christmas or what?

Since I am in such a giving mood I will share even more with you...some more good songs. All three of my sister's have very different taste in music. Kirsten likes folksy bohemian music. Growing up she loved the Gypsy Kings and Shakira. Now she like Victoria least I think she does. Karmel has always been into Jack Johnson, and Pop music. Mimzer is the most into music and is always finding new artists for us all to listen to. She likes Christina Perri, and Death Cab for Cutie.

So check out these songs, make this sauce, and call it a day.

Victoria Vox
Jack Johnson, Upside Down
Christina Perri, Arms and Priscilla Ahn, Dream

ps. do not be afraid of making caramel. You will burn a few batches before you get it right, no worries. If it smells burnt, it is burnt. Just start over. Just be confident and vigilant and it will happen. Read over the entire recipe before starting just so you know where you are heading.

Salted Caramel Sauce
adapted slightly from Ina Garten

  • 1 1/2 cups granulated sugar
  • 1/3 cup water
  • 1 1/4 cups heavy cream
  • 1 teaspoon vanilla
  • 1/2 tsp sea salt

Mix the water and sugar in a medium saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm brown, usually 5 to 7 minutes, gently swirling the pan to stir the mixture. Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream, vanilla, and salt. Don't worry, you are doing it right - the cream will bubble and the caramel will solidify.

Cook over low heat, stirring constantly, until the cream dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.


  1. lol, i love your "cold open" with the paragraph about the four-way stop, which by the way, happens constantly in Michigan. Keep it up, Dagny!