I couldn’t let the weekend start without sharing this utterly divine Salted Caramel Sauce that I played with using Kelsey Nixon’s recipe. Trust me when I say that you might want to double or triple this recipe. I used the whole amount in the Carmelitas so, this morning when I had a craving for a caramel macchiato, I was a bit miffy that I didn’t have any leftover. Hmmm.. perhaps I should keep this in the fridge to cut down on those ‘bucks runs.
This sauce is easy to make but it goes from clear to amber in a split second so my best advice – have all your ingredients at the ready, measured and prepared to mix together. Also – I learned that a wet pastry brush comes in handy for all of those sugar crystals that tend to creep up the sides from swirling the water and sugar together. And, of course, it goes without saying that you need to be careful because scalding hot sugar is NEVER fun my friends… not like I’ve ever experienced a sugar mishap *cough cough*.
I guarantee that if you love salted caramel, you will adore this sauce!
On to the recipe:
Gather the ingredients
The makings of a caramel sauce – so simple!
Try to resist the urge to channel your inner Nigella
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