2 cups sugar
1 2/3 cups heavy cream, heat just a bit so it is warm-I microwave it
2 Tbsp salted butter
3/4 tsp coarse sea salt
Method to make the caramel sauce:
1. Spread the sugar in an even layer in a large metal dutch oven or casserole, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.
2. Use a wooden spoon begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color.
3. Continue to cook until the sugar turns deep brown. Don’t let it burn and don’t walk away.
4. Remove from the heat and quickly stir in about a quarter of the cream. The mixture will bubble up quickly, so be very careful-step back! Continue to whisk the cream, stirring as you go to make sure it’s smooth. Stir in the butter and salt. At this point mine had a large clump so i needed to put it back on the heat to smooth it all out. Let cool.
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