Just a beautiful flower in the rainy season.
I could just drink this stuff it's that good. Oh and I found other things to do with it as well. Like putting on my homemade Granola and Pecans too. I am sure you will be able to think of more. But on this Chocolate Cake or any cake it is sublime. Really
Makes 1 1/4 cups
This recipe is from Robyn Stone from Add a Pinch
I did not change a thing
1 cup granulated sugar
1/4 cup water
6 Tablespoons salted butter cut into pieces
1/2 cup heavy cream at room temperature
1 teaspoon sea salt
Add the sugar and water to a 3 quart sauce pan over medium heat. Stir until combined. Do Not Stir Again!! Just swirl the saucepan until the sugar has melted and turns a light amber color. On a candy thermometer it should read 350 degrees. Mine only went to 250 so I just swirled the pan until it started to turn amber color.
Slowly add the butter and whisk until all the butter has melted
The whole process took about 10 minutes
Remove the saucepan from the heat and very slowly pour in the heavy cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and let cool. Taste and say ahhhhh.
Allow to cool about 5 minutes and pour into a airtight container and store in fridge.
To prevent crystallization in your caramel sauce, make sure that your pot and spoon (silicone or wood!) are extremely clean as any debris can cause crystallization. Also, you may add 1 teaspoon of corn syrup with the sugar and water to prevent any crystallization, if you choose.