Salted Caramel Sauce

By the time ya'll read this I will be off in oui-oui land, eating my way thru Paris and visiting my favorite musees. So, in celebration of my trip I have my favorite salted caramel sauce, made with very good butter, cream, sugar. It is not my recipe, it is taken from Smitten Kitchen , one of my favorite food blogs and cooks, Deb Perelman. You can put it over ice cream, into cookies, your coffee. Geez you could put it on your shoe and and it would taste great!

Ingredients

1 cup of sugar

3oz or 6 tbsp of salted, good quality butter

1/2 cup + 2 tbsp of heavy whipping cream

In a medium sized saucepan, cook the sugar until amber - see photo. You can use a wooden spoon to mix the sugar until it is uniform in color. When sugar has changed color, add in the butter, I like to mix it in (it will seem a bit oily - but trek on). Then turn off the heat and immediately add in the cream. Keep stirring until you have a nice sauce.

Store it in the fridge - it will thicken with the cold. If you want it more saucy then just microwave for heat up on the stove for just a wee bit.

Bonne Journée!!