Mmmm....caramel sauce how I love you. I thought I'd try a salted version this time since I've been reading so much about it lately. ;) I like to keep this on hand in the freezer to add to brownies and cheesecakes. It makes a wonderful drizzle across the tops of desserts too. Oh oh and apple dip....caramel blended with some cream cheese....ok I may be drooling a little.
Salted caramel is tasty....I prefer to the regular version though I believe. The coarse sea salt I used gave me a burst of salt flavor here and there which was neat and unexpected ehehehe. There I was taste testing thinking this is good but I'm not seeing the....cue burst of salt flavor over the sweetness.....ok now I'm feeling it. ;)
If you decide to freeze your caramel....divide it up into smaller portions (I just use sandwich bags). If you freeze it all in one mass it is much harder to use down the road.
Salted Caramel Sauce
1 cup brown sugar
1 cup sugar
1/2 cup tub margarine
14 oz non fat sweetened condensed milk
1 cup light corn syrup
2 tsp vanilla
1 tsp coarse sea salt
4 oz non fat evaporated milk
In a large saucepan cook sugar, brown sugar, margarine, sweetened condensed milk, and corn syrup over medium heat stirring constantly until the temperature reaches 250 to 252. Remove from heat and stir in vanilla and salt. Stir in evaporated milk to thin the mixture. Pour into bowl to cool. Keep chilled.
A few pics of the process....
This is about halfway through the time the caramel simmers on the stove. The color is very light at this point. I don't bother sticking in the thermometer until about this about this time. Easier to stir and all that. Supposedly you can cook this over low heat without stirring much....this does not work for me...scorches every time.
This lovely color is the final stage when you pull the caramel off the stove. It darkens very gradually as the temperature rises.
Once you stir in the vanilla and salt the mixture settles down and darkens a bit more. If you get the urge to taste test....ahem.....remember super hot still and it's going to burn your tongue. This has yet to stop me though rofl.