In a heavy-bottomed saucepan
, combine the sugar
and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush
to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk
in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.
Uses for Salted Caramel Sauce:
Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples
or simply dip the apple slices into the caramel sauce.
Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe.
Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.