This is a simple and fabulous caramel, from The Perfect Scoop. The author of this recipe recommends using a good-quality kosher or coarse sea salt, such as fleur de sel. As always with such a simple recipe, I suggest using only the best ingredients period. Serve warm over ice cream, angel food cake, cheesecake or stir it into homemade ice cream. I eat it cold off a spoon too!
Make a double or triple recipe and jar for friends, they will love you for it!
INGREDIENTS:
6 T. unsalted butter
3/4 C sugar
1 C heavy cream
1/2 tsp. vanilla
1 1/4 tsp. coarse salt
YIELD:
1 1/2 Cups
PREPARATION:
Melt the butter in a large, deep heavy duty saucepan or Dutch oven. Stir in the sugar and cook, stirring frequently, until the sugar is a deep golden brown and starts to smoke.
Remove from the heat and immediately whisk in half of the cream until smooth(wear an oven mitt, since the mixture will steam and splatter). Stir in the rest of the cream, then the vanilla and salt. If there are any lumps of caramel, whisk the sauce gently over low heat until they're dissolved. Serve warm.
This sauce can be stored in the refrigerator for up to two weeks. (Take this literally, it spoils at two weeks.)
Rewarm it gently in the microwave, 30 seconds at a time stirring in between depending on how much you are reheating. You can also reheat in a saucepan over very low heat.
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