In the Kitchen: Salted Caramel Sauce

Next weekend, we'll be with Mr. Fonty's parents. His mom and I have been known to eat spoonfuls of caramel out of the jar, so I thought it would be fun to bring something homemade out to the farm. I had Ina on in the background for inspiration at my third (yes, THIRD) attempt at making salted caramel sauce. My first try yielded me a grainy, super buttery version of caramel sauce (not that this went uneaten). My second had chunks of sugar that never dissolved. I turned this into an ugly, homemade version of a Werthers Original. I knew with Ina's encouragement, I could do better.

Recipe adapted from here:

1.5 cups granulated sugar 4 tbsp unsalted butter cut into small pieces

1 cup heavy cream

1/2 tsp vanilla extract

1 tsp fleur de sal (to taste)

1. Place the sugar medium-low heat until it turns golden brown. Just ignore the sugar. Stirring will crystallize

2. Add the butter little by little while gently stirring with a spoon. (Finally I get to stir!)

3. Add the Fleur De Sal, and cook for an additional two minutes. 4. Remove the saucepan from the heat, and add the warmed cream and vanilla. Mix until well combined. 5. Pour into jars and let cool. The spread should keep for at least three months in the refrigerator. I've learned (through many attempts) the key to caramel is to resist the urge to stir, while still making sure the sugar doesn't burn. (I have no will power and had to stir a bit, so that is why there are little chunks. Ina would be so disappointed)

After the butter is added, stir in the cream: Because I was not patient. I had some lumps that I strained out: TA-DA! The finished product. Now I have to try not to eat it all before Friday.

I actually tried 2 different techniques simultaneously. I'll do a review of the other one another day. We'll do a taste test this weekend to see which has better results.