BY: CHEF JANET CRAIG
This simple, decadent sauce for either fresh fruit or ice cream is the current trend, ‘salt with sweet.’ Enjoy this weekend, or, heck, anytime!
4 cups white sugar
¾ cup boiling water
3 sticks salted butter (1.5 cups)
¾ cup whipping cream
- In a heavy saucepan, place sugar on medium heat and watch it caramelize. This is a lengthy process and you can’t leave it. Stir with a wooden spoon – not a metal one – as this will get too hot to hold.
- When the mixture is as golden as you wish (it turns brown quickly) remove from heat.
- Carefully pour in boiling water, stirring constantly.
- Add butter and whipping cream and keep stirring until texture becomes creamy.
- Add salt to taste.
This recipe can be halved. I store it in sterilized jars in the fridge for two weeks or freeze it for a gift.
Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.