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Salted Caramel Sauce



In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
Increase the heat and bring to a boil, without stirring.
If necessary, use a wet pastry brush to wash down any crystals on the side of the pan.
Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream.
The mixture will bubble.
Stir in the unsalted butter, and salt.
Transfer the caramel to a dish and cool.
*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks.
Reheat before serving.
Uses for Salted Caramel Sauce: Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce.
Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe.
Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.