An open letter to the Fall season: I’ve missed you. I miss the way you smell, the way my nose frosts in the morning. I miss putting Salted Caramel Sauce on everything. I miss seeing girls with tall boots and pumpkin spice latte’s while shopping at Target. But mostly, I miss sleeping with a thousand blankets draped over my hibernating body.
Fall is creeping back into my life. I will miss the sunlight desperately, but longer photo-shoot days will be replaced with nights drinking floral teas and burning Bath and Body Works cinnamon candles. And books, oh yes, lots and lots of books.
When this time rolls around, I make this Salted Caramel Sauce practically every week. I put it on cakes, dunk cookies in it, slather pumpkin cinnamon rolls with them, douse apple slices, and pour it into my afternoon cup of coffee. It was a recipe that had to be shared because a lot of my favorite fall recipes require this addition. I mean, I guess you could always buy caramel sauce from the store. I really won’t judge. But once you get the hang of this recipe, it will be easier than finding it at the store. Why do grocery stores always hide the caramel sauce?
You will need a candy thermometer. I’ve tried it before by trying to gauge the deepness of the color but it can easily get ruined that way. Caramel is basically burning sugar. Burning sugar, I mean, duh, why didn’t I think of that. I seriously wonder who was the first person to heat sugar until it forms larger sugar pellets and then if you wait it out even longer it turns into liquid. Like what? So simple, so easy, yet creates the most delicious results.
Caramel has always been my weakness and full disclosure; I don’t just eat it in the fall. I love it year round. It just so happens that the volume in which I eat it increases exponentially from September to November. Guilty.
Let’s be real, caramel-making is similar to candy making and this might intimidate you. But do me a favor and just try it. Don’t let this get to you. Put your big girl pants on (or big boy pants) and give it a go. You might surprise yourself. Then you’ll get to enjoy the fruits of your labor all week long. Plus, I’ve added some pics of the process — which was very difficult, I might add. I was trying to stir, not burn myself on the hot copper, and snap some shots ALL WITHOUT DANIEL. But I did it. I won that round. It may not have looked pretty, I may have added a few beads of sweat to the final caramel sauce, but at least you can have a picture of what looks normal.
Look at these pics, I mean, you want to make it now, don’t you?
Salted Caramel SaucePrint Recipe
- 2 cups granulated white sugar
- 3/4 cup unsalted butter
- 1 cup heavy whipping cream
- 1/2 teaspoon sea salt
First, I get all the ingredients measured out and ready to go before I start to cook the sugar. Measure the cream, cut the cold butter into tablespoon-sized slices, and set aside the salt all near or on the stove.
Pour the sugar into a medium saucepan (preferably copper or stainless steel) and set over the stove over medium heat. Stir with a whisk continuously until the sugar begins to brown and stick together.
The sugar will first change from sugar to sugar spheres as they start to stick together and then eventually turn into a brown liquid during a 10-15 minute period of time. Whisk continuously during these transitions. Take out the whisk and switch to a small spatula once the sugar gets really sticky.
Once the sugar has become a complete liquid, stop stirring and put a candy thermometer in until the caramel hits 350 degrees.
Then immediately and carefully add the butter until it is completely melted. Remove from the heat and slowly add the cream while continuing to stir. It will bubble vigorously, so be careful. Pour into a tempered glass bowl and let cool at least 15 minutes before using.