The Denver Gazette

Homemade HOLIDAY

10-Minute Salted Caramel Sauce

Drizzle this silky-sweet sauce over pies, ice cream or brownies, or use to flavor frostings. Store in an airtight container in the fridge for 2 to 3 weeks. Microwave 30 to 60 seconds to soften.

Add 1 cup granulated sugar to a medium nonstick saucepan. Cook over medium heat, stirring constantly with a wooden spoon to avoid burning. After a few minutes, the sugar will start to become chunky, then it will begin to melt into a caramel-colored liquid. Once the sugar has completely melted, with no small chunks remaining, reduce the heat slightly and add 6 Tbsp salted butter, cut into tablespoon-size chunks. Whisk constantly until butter is completely melted. The butter may separate from the caramel; whisk it in as best you can. Remove pan from heat and slowly stream in ½ cup plus 1 Tbsp heavy cream, whisking as you add it. The caramel will bubble up. Set the pot back on the heat for 1 minute, gently stirring to let it thicken and melt any hardened bits. Remove the pot from the heat and stir in a pinch of flaky sea salt. Let cool at least 10 minutes before using or storing. Makes 1¼ cups

Reprinted with permission from The One-Bowl Baker by Stephanie Simmons, Page Street Publishing Co. 2021.

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2021-12-08T08:00:00.0000000Z

2021-12-08T08:00:00.0000000Z

https://daily.denvergazette.com/article/282540136630450

The Gazette, Colorado Springs