I don’t know about you, but salted caramel and I have a very intense relationship. As in, I make it, I use it for baking (salted caramel brownies, for example, or a doomed salted caramel banana cream pie), and then I slowly, over the course of several days, eat the rest of it by sneaking into the fridge, spoon in hand, and dipping into the jar. I’m planning on making an apple pie with salted caramel for Christmas dinner this year (my first apple pie ever; I’m a little scared!), and I already can’t wait to make the caramel sauce.
If you’re looking for a great recipe, I use Deb’s, and it is perfect. Melt sugar until it’s copper-colored, add good-quality salted butter (Kerrygold works well, I find), whisk in cream and stir until smooth. Oh, man. Yum.
P.S. Salted caramel—poured into a Ball jar and packaged with pretty gift tag tied with baker’s twine, maybe?—would make a great gift, too, for the holidays or for anytime. Also, for the next week or two, I’ll tag posts like these—that would double as fun gifts—as “gift guide 2012,” in case you’re looking for ideas.
P.P.S. This post was totally an excuse to talk about salted caramel sauce.