Salted Caramel Sauce

In rare occasions, indulging in the sweetness of the moment calls for a treat savored delicately. Salted caramel sauce provides that rarified quality, reserved for a special moment, allowing you to truly savor every bite and relish your taste buds.
20140105-035527.jpgSalted caramel sauce can be enjoyed over poached or baked fruits, a tart or pie, ice-cream, or simply drizzled over Chantilly cream.
Making it is very easy, and it keeps for quite a while refrigerated.
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The essential ingredient is fresh French butter, which tastes smooth and rich.

Ingredients for 1-12 oz jar:
(Multiply the recipe for more jars)

6 oz. sugar
1 Tbsp. water
4 oz. French butter
1/8 tsp. sea salt
3/4 cup heavy whipping cream

Useful tool: wide mouth canning funnel (see photo at bottom of recipe)
20140105-040848.jpgPrepare the jar(s) and utensils in advance of starting to cook the caramel sauce, as you’ll need to pour it into the jar(s) as soon as it is ready.
20140105-041034.jpgBegin by placing the sugar, butter cut into small pieces and sea salt into a saucepan with a heavy bottom or copper pan for even melting.

Add the water to moisten the sugar.
20140105-041139.jpgLet melt on medium heat, mixing with a wooden spoon occasionally.
20140105-041400.jpgThe mixture will foam and rise and might slightly crystalize.
20140105-041528.jpgContinue cooking mixing with a wooden spoon as it starts to caramelize.
20140105-041620.jpgWhen the caramel falls back down and turns a beautiful brown color, turn off the heat.
20140105-041823.jpgAdd the cold cream at once.  Watch out for splatters. The caramel will harden. Continue mixing rapidly.
20140105-041922.jpgPlace back on the stove, on medium heat.
20140105-042035.jpgBring back to a boil and turn off the heat as the caramel mixture rises again.
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Using a wide mouth canning funnel, poor the hot caramel sauce in the jar(s).
20140105-042155.jpgBe sure to pour the caramel almost to the top as it will shrink while cooling.  Let cool till warm to serve.

Let cool completely to refrigerate. Enjoy!

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