Sweet Tooth: Sea Salt Caramel Sauce

I love caramel sauce - I'm even willing to say more than I love chocolate sauce.  There's just something about caramel sauce that brings the salty and sweet together like no other...well - other than Reese's Peanut Butter Cups - but they're hard to find in Finland and crazy expensive anyway!

This recipe I obtained from cooking school and I love it.  So. Much.
It's to the point that I try not to make it unless super special occasions (like Christmas) so I can avoid the temptation.
I guess if I forget how much I love this stuff - I won't be chugging it...

So! What can one use a jar of SS Caramel sauce on?

• fruit dip (apples, pears, bananas etc.)
• dip for marshmallows (bump up your s'more game!)
• drizzle on ice-cream
• drizzle on desserts that need caramel - like apple pie, baked and stuffed apples, Brie & Pear tart, apple strudel - the list goes on.
• drizzle on cake for decoration
• eat it with a spoon without shame

Anyway, I thought that making my own caramel sauce would be tricky but guess what? It isn't.

What you need:

• 3dl whipping cream 
• ** It's possible to use milk instead of whipping cream but it may take longer to thicken or not be as thick. I've personally used cream.**
• 3 dl brown sugar
• 1 tablespoon of butter
• pinch of sea salt
• sauce pan (I use a non-stick one just in case)
• whisk
• clean mason jar with a lid for storage

What to do:

1. Mix everything but sea salt into the sauce pan and bring to a boil (bubbly) until thickened.  
1. If your butter is cold & hard - put that first.
2. Make sure you stir regularly so it doesn't burn.
2. Sprinkle with sea salt and stir a bit more.
3. Once it's thickened - take the saucer off the burner and pour into your jar carefully.  Allow it to cool before putting the lid on it and store in the fridge.

I can't say how long it'll last because it just doesn't last more than 3 days in my home! I use it for everything...mostly to eat it with a spoon without shame. :P

If it doesn't seem super thick right away - let it cool and it should thicken a bit more.

XO,
Dominique