Sticky and sugary! Brings back memories of grandma's jar of Werther's Caramel Candies.
In a heavy-bottom pot, add sugar and level it out. Add water.
Put it over medium heat, until sugar dissolves and turns clear.
Raise the heat to medium-high and cook until golden brown. If you have a thermometer, you're aiming for 338 - 350°F.
**DO NOT LOOK AWAY DURING THIS STEP!!
Turn off the heat and immediately pour in the cream. The sauce may seize up, and that's okay.
Add the butter and salt and stir everything together until smooth. If you're having trouble getting it to smooth out, you can put it back on low heat while still stirring.
Let the sauce cool before storing it in a glass jar.
It will stay liquid and keep in the fridge for 1 month. Or it will stay fudgy and keep in the freezer for 12 months.
ENJOY on apples, ice cream, cake, etc. Just heat up in the microwave at 5 second increments.
Ingredients
Directions
In a heavy-bottom pot, add sugar and level it out. Add water.
Put it over medium heat, until sugar dissolves and turns clear.
Raise the heat to medium-high and cook until golden brown. If you have a thermometer, you're aiming for 338 - 350°F.
**DO NOT LOOK AWAY DURING THIS STEP!!
Turn off the heat and immediately pour in the cream. The sauce may seize up, and that's okay.
Add the butter and salt and stir everything together until smooth. If you're having trouble getting it to smooth out, you can put it back on low heat while still stirring.
Let the sauce cool before storing it in a glass jar.
It will stay liquid and keep in the fridge for 1 month. Or it will stay fudgy and keep in the freezer for 12 months.
ENJOY on apples, ice cream, cake, etc. Just heat up in the microwave at 5 second increments.