Salted Caramel Sauce

Caramel sauce might be one of Hubby’s favorite things ever. He will always choose a caramel treat over a a chocolatey treat. I’ve just recently gotten more comfortable making my own caramel sauce. It actually is so much easier than I thought it was. Having a candy thermometer is a must for making caramel at home. But that’s really all you need. If you haven’t made your own caramel sauce, do it. Trust me, it’s worth the minimal effort required.

I ended up making a triple batch of this salted caramel during the holidays. I ordered some cute jars online and gave them away as gifts to some family members. Hubby also enjoyed a bunch of this caramel sauce heated up over vanilla ice cream.

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Salted Caramel Sauce

Salted caramel sauce is easier to make than you could ever imagine. And it makes a great gift!

Yield: 2 cups

Ingredients:

1 cup water
2 cups sugar
1 cup heavy cream
2 Tbsp cold unsalted butter
1 tsp fleur de sel

Directions:

Add water to a 2-qt saucepan. Gently add the sugar to the center of the pot - it will mound, that's fine. Cover the pot and bring to a boil over high heat.

Once boiling, uncover the pot and insert a candy thermometer. Continue cooking until the mixture registers 300 F and is just starting to develop some color, about 15 minutes.

Reduce heat under the pot to medium and cook until the syrup is amber and registers 350 F on the thermometer, about another 5 minutes.

Meanwhile, pour the cream into a small saucepan and bring to a simmer. If it simmers before the syrup is ready, just take it off the heat and set aside.

Remove the caramel from the heat and add about 1/4 of the warm cream to the pot. It will bubble furiously so be careful. Once the bubbling subsides, add the remaining cream. When it stops bubbling, whisk gently to incorporate fully. Add the butter and the salt and whisk to combine.

Refrigerate up to 1 month.

Recipe from Cook's Illustrated, as seen on Erin's Food Files

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9 Responses to “Banana Cinnamon Chip Blondies”

  1. #
    1
    Tasha Lehman — November 9, 2010 at 1:30 pm

    Oooohhh, I just found a treat to make today! Thanks!!

  2. #
    2
    Fun and Fearless in Beantown — November 9, 2010 at 1:30 pm

    This looks SO easy that I could even make them! I love the flavor combo of banana and cinnamon so I think I would love these!

  3. #
    3
    Melissa — November 9, 2010 at 3:06 pm

    I love new recipes to use up my squishy bananas! Thanks!

  4. #
    4
    We Are Not Martha — November 9, 2010 at 8:46 pm

    Perfect idea!! I love the combination of banana and cinnamon and I’m already up for a blondie! Delicious 😉

    Sues

  5. #
    5
    Sherry G — November 9, 2010 at 9:14 pm

    I have been dying to try cinnamon chips and I have searched high and low for them. I can’t find them anywhere in Western PA!! It’s such a tragedy=( However, these look so tasty!

  6. #
    6
    Anonymous — November 9, 2010 at 10:43 pm

    I used cinnamon chips as well as white chocolate chips in your pumpkin bars…they came out delish..i’ll have to try these as well!

  7. #
    7
    theblogisthenewblack — November 9, 2010 at 11:43 pm

    I love banana and cinammon, so I imagine I would love this.

  8. #
    8
    Ada N. Ortiz — November 10, 2010 at 5:10 am

    These look awesome! Will have to try them 🙂

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    9
    Samantha — November 17, 2010 at 5:43 pm

    Ooooh I’ve been looking for a recipe that includes cinnamon chips, as I found them at the store for the first time the other day and had to pick them up. I love this because it involves banana as well! Thank you so much for the recipe!

    – Sam
    http://flavorator.blogspot.com/

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