Classic Caramel Sauce with Toffee Crunch
Recipe by Shawnie Kelley
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert. Refrigerate in a glass jar for up to two weeks and soften by placing jar in a pot of gently simmering water.
- Yield
- about 1 cup
Directions
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In a medium deep-sided saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Remove spatula and do not stir again until after it is removed from the heat.
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Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
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Meanwhile, warm the cream in a small saucepan.
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When the caramel is ready, turn the heat to low and slowly whisk in the warm cream
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Continue simmering and whisking the mixture until it is smooth, another 2 to 3 minutes.
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Remove from heat, then whisk in the butter, and then the salt, to taste.
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Serve warm over pie, ice cream or waffles. Sprinkle with crushed heath bar or toffee candies.
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Bourbon Whipped Crème Fraîche
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Recipe by Shawnie Kelley
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Makes 1/2 – 3/4 cup
From Shawnie's class “Autumn Apple Pie Class”
