The hardest part about this homemade caramel sauce endeavor? Scraping the label off the pickle jar with a pairing knife without sacrificing half a finger. (Mom taught me the misuse of sharp kitchen tools can and will end in bloodshed. Pecan cookie bar incident circa 1999, y'all). Also, please note how fancy I am. Storing caramel sauce in an old pickle jar and all.
The second hardest part? Waiting for all that beautiful, bubbling sugar to cool. (Taste buds torched off my tongue upon spoon lick-age? Think I'll pass).
Buying caramel sauce at the store is a cinch. But making it yourself is a cinch too... and kind of rewarding. So be bold. And turn this....
Salted Caramel Sauce
1 ½ C. sugar
¼ C. water
1 C. heavy cream
1 tsp sea salt
Stir sugar & water in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 10-12 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, put back on the burner and reduce heat. Whisk occasionally. Remove from heat after 8-10 minutes. (This is the part where I threw in flecks of sea salt). Will thicken as it cools. (Recipe adapted from Authentic Suburban Gourmet).