A homemade salted caramel sauce that can be drizzled over ice-cream or added to all kinds of desserts. Makes about 2 cups and can be refrigerated for up to 2 weeks.
- You definitely need a good candy thermometer. The better you get at making caramel, you might be able to do this by look, but trust me the first few times you are going to want a candy thermometer! Having a candy thermometer is definitely recommended. The more times you make this sauce, the more comfortable you will be. Maybe too comfortable. Keeping this stuff in the fridge is dangerous.
- Do not walk away from this. You think you can go check your e-mail? Yea, I thought so too. You can't. Your caramel will be burnt. You've been warned.
- Use a timer for certain steps. It really will be a lifesaver for you.
Adapted from Cook's Illustrated Caramel Sauce