DIY Christmas Gifts: Salted Caramel Sauce (Day27)

[youtube=http://www.youtube.com/watch?v=RFEf-N0KKuE]

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INGREDIENTS

Recipe adapted from cooking channel

  • 1 cup of raw sugar
  • 1/4 cup water
  • 3/4 cup heavy whipping cream
  •  tablespoons unsalted butter
  • 1 teaspoon pink Himalaya sea salt

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brushto wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook’s Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.