Don’t be intimidated! This recipe only contains six ingredients!…Score! And once you’ve made it; that feeling of accomplishment will be rather satisfying. Now, it’s a little more rustic of a sauce than you’re use to. Brown Sugar has molasses in it, so the sugar crystals won’t be fully broken down. But nonetheless, it’s good. Caramel, marshmallows and rock candy are recipes that tend to overwhelm the typical home cook. But no fear, a simple recipe is here and I hope you enjoy it as a garnish, dipping sauce or ingredient in your next batch of brownies.
It seems that we can’t steer from the salty & sweet combination. But then again. Why should we? I love the marriage of caramel and salt, chocolate and salt, fruit and salt. Some of you just raised your eyebrows. Don’t second guess it, next time you have a ripe slice of melon in your possession. Just grab a smidgen of kosher salt and give it a sprinkle. The pairing is euphoric. But yes, back to salted caramel. I usually make this stuff in small batches and keep it sealed in a storage container for rainy days when I want to jazz up some boxed brownie mix or simply use it to dip my apples slices.
Salted Caramel Sauce
2 c. dark brown sugar
1/4 c. heavy cream
1/4 tsp. lemon juice
2 T. water
3 T. unsalted butter
smidge of kosher salt (to taste)
Preheat burner to medium heat. Add 2 T.butter, water, lemon, and heavy cream. Once butter melts, add brown sugar. Stir mixture and let it come to a soft boil 3 min. stirring occasionally. Using a spoon to scrape or a pastry brush and water. Paint down the sides to keep brown sugar from crystallizing. Then, add the remaining butter and the smidge of kosher salt.