Stay tuned to this blog for four more ice cream sauce recipes which are scheduled for the coming month. PERFECT FOR GIFTS. This is a latecoming recipe I just tried. It’s from Family Circle Magazine’s Dec. ’13 issue.
Salted Caramel Sauce
1.5 Cups sugar
1 t sea salt (I used table salt and if you do, use 1/2 t)
1 C heavy cream
1 t vanilla
Place sugar in a medium size heavy bottomed sauce pan, and stir in 1/2 C water, Place over medium high heat and cook, without stirring, for 16 minutes or until dark amber in color. Remove from heat and stir in salt. **Gradually stir in cream and add vanilla. Cool and place in a jar. Keeps in fridge for up to 2 weeks. **Make sure you add the cream very gradually, or you will get lumps 😉