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Caramel Sauce Recipe

Salted Cape Caramel Sauce

This warm and salty sauce is delightful with poached pears or for dipping apples on a cool day.

Serves: 4, 4 oz. jars

caramel-collageIngredients:

  • 1 1/2 cups granulated white sugar
  • 1/2 cup water
  • 1 cup organic whipping cream
  • 1 1/2 Tbsp salted butter
  • 1 Tsp vanilla extract
  • 1/2 Tsp sea salt
  • 4,  4-ounce jars with lids, cleaned and dried

Directions:

Stir to combine sugar and water in a saucepan over medium-high heat. Bring the mixture to a boil and swirl the pan until it turns a medium amber color (should take 12 to 15 minutes).

Remove the pan from heat and pour in the cream and stir. Whisk in the butter, vanilla and sea salt until everything is smooth. It should be the color of caramel. Divide into jars or prepare to serve with Poached Pears.

The sauce must be kept refrigerated and it will stay fresh for 2 to 3 weeks.

Notes:

  • If sugar crystals gather along the sides of the pan during the cooking process, you can use a pastry brush dipped in water to brush the sugar down the sides of the pan so that it becomes incorporated into the boiling mixture.
  • The sauce must be kept refrigerated and it will stay fresh for 2 to 3 weeks.
  • This also makes a lovely gift for friends over the holidays.

 


Cape Cod's Stowe Room, A

Harriet Beecher Stowe room

Cape Cod's Roosevelt Room, B

Cape Cod’s Roosevelt Room, B

While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs and a relaxing stay before and after your day.