Salted Caramel Sauce (Makes about 1 1/3 cups)
Melt the sugar over medium to moderately high heat in a two or three quarts pot, whisking or stirring the sugar as it melts to ensure it heats evenly. If it starts to clump keep don't stress it will even out. Cook the melted sugar to a nice, dark amber color. Add the butter all at once and stir it in, turn down to a low heat and pour in the heavy cream (The sauce will foam up quite a bit when you add the cream), whisking it until you get a smooth sauce.
You can pour it over a dessert right away or you can store it in an air tight containder for up to two weeks. When you take it out after being chilled it will have thickened a bit. Microvave for 60 seconds or until it is back to pouring consistency.
Try not to eat it all straigt from the jar.
Copyright 2009 - All Rights Reserved - TheNoshery.com