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
- 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
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.
- 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.
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