Hello, lovely people! Happy week of Christmas!
To start us off, here’s a jar of salted caramel sauce. It’s awesome with these super fabulous muffins, but really, it will go great with just a spoon. No judgement.
Sweet, sticky, toffee-like, with a salty kick. Drizzled all over pretty much anything you want. You’re welcome 🙂
So, the reason there’s a separate post for just a sauce (not that this is just a sauce), is because it needs its own set of instructions. And tastes so awesome, that it deserves the spotlight too. Let’s be fair. Look at it.
Basically be super careful not to burn yourself, or the sauce. It’s otherwise quick and very easy, I promise. Oh, and this is how it looks on the muffins. I’d take this over a buttercream frosting (which was my original plan), any day!!
The recipe comes from this fabulously detailed post by Sally’s Baking Addiction 🙂
What you’ll need:
1 cup caster sugar
6 tbsps butter, cut into pieces (salted preferred, so Amul is perfect)
1/2 cup cream (Amul is fine)
2 tsps salt (upped from 1 tsp, but this is really personal preference dependent)
What to do:
1. Choose a saucepan that doesn’t burn easily, copper-bottomed is great. On low heat, melt the sugar, stirring constantly with a wooden spoon if possible. Do not do ANYTHING else during this step. Watch the sugar like a hawk. It will begin to form lumps and look gritty after about a minute. Slowly you’ll see it melting down, going from a clear liquid to amber pretty quick. Stir till it melts down completely.
2. Add the butter and stand back because it will splutter and bubble up a bit devilishly. Stir again till the butter melts into the sugar.
3. Now add the cream gradually and watch out for more spluttering and bubbling. I stood back and kept stirring, so try and use a spoon with a long-handle. Also another set of hands to help with the simultaneous stirring and pouring is good 🙂
4. Once the cream has blended in, allow the sauce to boil for 1 minute. It will rise and froth some more.
5. Turn off the heat and stir in the salt.
Allow to cool a bit, then drizzle over ice cream, cakes, cookies. Or set it aside to stir it into your favourite dessert recipe once its cooled completely. I’m tempted to try apple pie with this! Transfer the sauce to an airtight container and store in the refrigerator.
Stay tuned for Christmas happies this week on The Desserted Girl 🙂