Tuesday, April 7, 2015
The last one is important.
Well, here in Utah, where we apparently don't have winter anymore, it's been 70˚ for over a month already. Time to make a permanent spot for my ice cream maker in the freezer and start whipping up another batch of this salted caramel for safe keeping.
1 c. sugar
4 Tbsp. water
2 Tbsp. light corn syrup
1/2 c. whipping cream
2 Tbsp. lemon juice
1/2 tsp. salt
1. In a large saucepan, mix together sugar, water and corn syrup over medium heat until the sugar is dissolved.
2. Cover the saucepan and let the caramel cook for 3 minutes (do not touch or stir).
3. Remove the lid and turn the heat on medium-high. Bring to a boil. Rather than stirring, swirl the caramel around the pan until it turns an even amber color. Remove from heat and let sit for 30 seconds.
4. Stir in the cream (be careful! The caramel can bubble up a lot here.) Stir the butter, lemon juice and salt into the caramel then let sit until it has cooled significantly (the caramel will be warm to the touch).
Serve as a dip for apples or pour the warm caramel over ice cream!