Salted Butter Caramel Sauce

By Addie

Caramel Sauce shown drizzled on Caramel Apple Blondie Pie. Just look at the color! Oh, how I wish you could taste this buttery, salty, yet oh-so-sweet sauce! Your taste buds will be dancing the hula, the fireworks will shoot out and glitter will sprinkle from the sky!

Just sayin’…..

I added it to my morning coffee, drizzled it over ice cream, my new favorite freshly baked pie and had a spoon or two or twenty every time I passed the fridge.

Ingredients

• 1 cup granulated sugar
• 6 Tablespoon salted butter, room temperature
• 2/3 cup half and half
• 1 dash of sea salt ( optional )

Preparation

Step 1

Place sugar in a medium saucepan. Melt over medium heat. Watch it as it starts to melt. Whisk once every 15 – 20 seconds. It will start to clump up as it melts even more.

Once all the sugar is melted and is golden brown, take the pot of the heat. Add some sea salt. Add butter all at once. Be careful! It will foam up and there will be steam! Keep whisking and whisking, until the butter is all melted.

Place the pot over the heat again. Slowly pour in the half and half. Whisk it together. Keep whisking until you get a uniform color. Cook the sauce over medium-low heat for 1 minute, whisking constantly.

Take off the heat. Pour into a heat-proof jar or measuring cup. Let stand on a counter for 15 minutes. You have way more than a cup of the sauce. It is very thin at this point.

Place the lid on the jar and refrigerate until it thickens. Pour over your dessert.

NOTE:
This is a much thinner sauce than the store bought caramel topping. It will thicken up once cooled but it still be quite pourable.