Tuesday, January 11, 2011

Caramel Sauce with Sea Salt

Caramel Sauce with Sea Salt -
adapted from Zoe Nathan's recipe for Salted Caramel Sauce.  I saw this recipe  Food & Wine and knew it would be perfect for gift-giving.  I quadrupled the recipe to make it easier for mass gift production that goes on around here early December.  I used the 8-ounce jelly jars (three cases plus more).  I sterilized the jars in the dishwasher through the sani-rinse cycle.  I didn't "put up" the jars through water bath canning, but instead kept them in the fridge.   I suppose if I tried it in warmer months of summer, I probably would try to "can" them.

Ingredients  - Makes 7 - 8 cups

4 cups sugar

1 cup water

1/2 cup corn syrup

3 cups heavy cream

2 sticks butter

scant 2 Tbs. sea salt


In a large pot (6-8 quarts) add the sugar, water and corn syrup. Begin on a medium heat, swirling the pan (not stirring) gently until the sugar dissolves and the mixture begins to boil.  At this point, place the lid of the pot on for 2-3 minutes.  The condensation from the steam will wash down any sugar crystals on the side of the pan.  Remove the lid and increase the heat to high.  

Boil over high heat until a deep amber caramel forms.  This will only take a few minutes - do not walk away from the pot.  A good way to know the pot is getting close to the temperature (+300 degrees F, by the way) is when the steam stops and the bubbles seem to get "softer" in sound.  The color will go from light amber to dark pretty quickly (and then to burnt).   

At this point, remove the saucepan from the heat and carefully whisk in the cream, butter and salt. If there seems to be a lot of solidified caramel at the bottom, don't worry just keep stirring until it is smooth.   Carefully fill the jelly jars using a ladle and canning funnel.  Wipe the rims of the jars with a clean towel and add the lids to seal.    Allow the caramel cool to room temperature before storing in the refrigerator.

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