If there was ever a true evil in this world, I'd say it's salted caramel. Not only is it addictive, but it's seductive, sultry, and decadent flavors only stand to be had if made correctly. Otherwise, you just wasted time, effort, and ingredients with an unusable sauce.
My first three futile attempts at making this stuff had me cursing like a sailor---Too bleeping light, Too burnt, too motherfracking clumpy (Yes, dad I am watching Battlestar Galactica, thanks for asking :)) And some of those sauces were a bit of all three. Yet, there was never a dessert topping I craved more at those three moments of failure. Frustration and panic seized me my third, clumpy attempt. You will not defeat me! I screamed like a mad woman, as I whisked the sauce hurriedly and haphazardly, cackling all the way. (At this point in time I glimpsed Burt cautiously tiptoeing past the kitchen away from me, perhaps scared I was going to set the house on fire. Or maybe it was my loud cackle? Can't be too sure, have to keep whisking. At no point was I aware of how insane I looked straining out the clumps in my muddled up caramel monstrosity. I was too determined to fix it. But you can't fix what you didn't make right in the first place. That was the lesson I learned from my third caramel disaster yesterday.
|The cooled off, refrigerated caramel. Hence, the reason it doesn't look saucy.|
So this morning, after tossing and turning all night dreaming dreams of caramel oceans devouring me whole, I went for it--my 4th attempt. I'd stayed up late last night googling caramel making techniques and trying to decide which one would work best for me. And I'm relieved to report that I did it, I conquered the salted caramel monster. That amazingly, smooth, buttery, salty, unnatainable sauce. That's right, folks. I fought the battle and won.
Salted Caramel Sauce--Take II
Recipe adapted from Lick my Spoon's salted caramel sauce
- 1/2 cup of white sugar
- 1/4 cup of heavy cream, room temperature
- 3 Tbs butter
- 1/8 cup of water