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Tuesday, October 2, 2012

Salted Caramel Sauce | Caramel Apples with Simple Homemade Salted Caramel Sauce | Easy!






Making homemade caramel sauce might sound difficult.  It's not... it takes minutes.  If you can boil water (and sugar) then you can make it.  It is even easier than unwrapping all of those caramels to melt - and so much better!  It is really is so delicious.

 Especially when it is warm, right off of the spoon.



There is something about the sea salt that adds so much flavor and the vanilla that brings out a warm sweet aroma.

My new favorite vanilla products are Rodelle.  They have the most amazing selection of vanilla products - beans, extract, organic extract, vanilla sugar... so many special things!   And I really like their packaging... very important to keep the baking pantry lookin' good.



It takes just a little bit of effort and can be used on apples for a snack or on top vanilla ice cream with candied pecans for a quick and easy dessert.



Homemade Caramel Sauce
with vanilla and sea salt


New! Printable Recipes, here.

2 cups of sugar
1/4 cup of water
1 1/2 cup of heavy cream
2 teaspoons of sea salt
1 tablespoon of vanilla or the seeds from 1 vanilla bean

In a saucepan, mix together sugar and water.  Heat on medium until the mixture begins to bubble (for about 3-5 minutes), then raise the heat to medium high.  Do not stir - only swirl the pan.  Cook for 5-7 minutes until it becomes light chestnut in color.  Again, do not stir, just swirl the pan.

Remove from heat and add heavy cream slowly.  It will bubbly up, so stand back!  Stir over low heat for a couple of minutes until the caramel melts into the cream and it is smooth.  Add sea salt and vanilla.  Let it cool.

Serve over apples, or ice cream... or apple crisp.  Or anything.
 

The sugar is just beginning to turn a caramel color. 


This is when you should remove it from the heat - it can go from chestnut to molasses colored in 30 seconds!


I've just added the cream and cooked for about 1 minute - it goes from separated taffy to a smooth sauce.


I need some more ideas for Fall Favorites...  what are your favorites?!

Here is the easy-to-pin strip for the Salted Caramel Sauce!


16 comments:

  1. Anonymous4:00 PM

    Yummy.
    Fall favorites include salted carmel corn, pumpkin scones, granola, and on and on. May I ask where you purchased your good manners napkins?

    ReplyDelete
    Replies
    1. Jenny4:03 PM

      The manners napkins were a gift!

      Delete
  2. Your photos are lovely! Looks yummy! One of my Fall favorites - seasoned pumpkin seeds with dried cranberries. Completely addicting!

    ReplyDelete
  3. This comment has been removed by the author.

    ReplyDelete
  4. Anonymous10:45 AM

    I love your recipes! Your blog is a favorite! Where do you get your white serving bowls? I love the mini ones. Are they oven safe? I am getting married in June and would love to have some of those for my kitchen!

    ReplyDelete
  5. Very adorable blog.....lovely.....

    A friend sent me a link and I know how amazing salted caramel (in a jar) is. Several times a week, I pour all the fresh goats milk (from our Nubians) into the big pots and make either bourbon vanilla, coffee or salted caramel and then sell the addictive little jars at the market at our farm. Indeed, the salted caramel is the most popular.

    Lylah - from The Simple Farm

    ReplyDelete
  6. Looks so yummy,I am wondering if this needs to be refriderated or how do you store it?

    ReplyDelete
  7. I never knew it could be this easy!! Thanks so much for sharing! :)

    ReplyDelete
  8. Anonymous6:35 PM

    I just made this and it was EASY and so tasty. I did buy a candy thermometer and that made it goof proof. Thanks!!

    ReplyDelete
  9. Looks wonderful, but can you tell us how to store it and how long it lasts? Thanks so much!

    ReplyDelete
  10. Anonymous6:35 PM

    Can I use this recipe for caramel apples on a stick? Thanks!

    ReplyDelete
  11. Jenny5:31 PM

    Hi Everyone! I'm glad that you are as excited about this as I am. Here are some answers to your questions...

    I do not think this would be great for a caramel on a stick - I think you need a tackier caramel that would dry. Anyone have a recipe for that? I would just add sea salt at the end... or on top!

    Store it in the refrigerator - it should keep for about 2 weeks.

    The white bowls are from Anthropologie - Biscuit is the brand name. I'm not sure if they are oven proof, but I do put them in the oven for 10-20 minutes when making baked pasta or chick pot pie.

    Jenny

    ReplyDelete
  12. Anonymous4:56 AM

    thanks for sharing.

    ReplyDelete
  13. Fat Lauren Squared (and tri-nomi-al)10:49 PM

    This didn't work at all! The example pictures were beautiful but ours just ended up as a grainy, smelly mess (and a big pain to clean up!!)! Additionally, we ended up wasting oodles of valuable supplies; a true shame with the economic crisis we are currently facing, fit to compete with the great depression. Furthermore, our toilet clogged when we tried to dump it, and it was clogged again, this time beyond repair, when we tried to shit it out of our system. We were thoroughly disappointed with this recipe, and we will not be visiting this site again. Henceforth we will certainly be not recommending this recipe to all those in need of caramel- i was craving a sense of gooey salty caramel but instead ended up with a disaster! shame on those who have crated this! Good riddance and a fortune filled blessed new year, sans caramel sauce. --Fat Lauren Squared (and tri-nomi-al)

    ReplyDelete
  14. I have made this twice now and it is my new favorite caramel sauce! It is so delicious! The only problem, though, is that mine didn't turn that lovely caramel-y color. It is very light blonde. I thought maybe I didn't cook it long enough the first time, so when I made it again, I cooked it longer. I cooked it so long that the water evaporated and it was just grainy sugar in the pan. It took some TLC and patience to get it back to a sauce after adding the cream. Any ideas on what I'm doing wrong?

    ReplyDelete
  15. Yummmm just made it for dessert as filling and topping for molten chocolate cakes, and there were definitely second helpings! Sea salt and caramel is our favorite flavor, and this turned out beautifully, so thanks for posting the recipe. I've poured the rest in an old honey jar and still can't believe it's homemade :) Hope you're keeping warm!

    ReplyDelete

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