Monday, December 26, 2011

Salted caramel sauce

For Christmas, my mom got a new ice cream maker- one that doesn't need to be in the freezer. She already had made some butter pecan- that was AMAZING! To go with it, I decided to try this caramel sauce that I found in Food & Wine magazine.

It is fantastic!

3/4 c heavy cream
1/4 c light corn syrup
1 1/4 c sugar
4 T butter
1/2 t salt

In sauce pan, melt sugar without stirring over medium heat. Swirl the pan to coat the sugar. Cook 4 minutes.

Microwave the corn syrup and cream for 2 minutes.

Remove the sugar from the heat and carefully add the cream and stir with spoon. Return sauce to low and add butter and salt. Stir until all caramel is melted.

Transfer to a heatproof glass jar.