The flavor is so amazing, I read every recipe for the ease in creating this sauce. It is exactly what I've been thinking of since Junior High Foods Class when we learned about the chemical changes taking place in cooking methods of certain foods. While my daughters were board with my 'back in day' story, they were thrilled to enjoy this caramel sauce over sliced apples after school the other day. This sauce is so versatile! I froze some to make the kids Slo-Pokes for when they got home from school yesterday. Today, I am making some pretzels so that they can enjoy the caramel that way, as well. Oh, and with my 1/2cup of Birthday Bash ice cream last night, the caramel was the BEST part of the Bash. Yes, it is very tasty on apples, but I'm not one for limits in the kitchen.
Delicious! Although not as easy as I'd hoped. Like many others, my first batch burned - I didn't know that at first, but it did taste a little bitter. So I tried again, lower & slower. And Eventually I got the butter & cream incorporated - with NO bitter taste. (Yay, me!) So that's your clue - if it's bitter, you burned it. Sorry.
I just whipped up my first batch of this salted caramel sauce, and it's exactly what I was hoping it would be. It's thick, dark amber colored, it's sweet and salty, and right now it hasn't quite cooled yet and I'm about to enjoy it over ice cream. I followed the recipe as written and wouldn't change a thing.
Get the recipe here >> Salted Caramel Sauce @ allthingstarget.com
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