Salted Caramel Sauce.....mmmmm :)

As the chef in my family, I always get stuck making parts of any meal, especially sauces and desserts.  Someone in my family will bring dessert to , usually Derby Pie or Sara Lee's New York Cheesecake, and then ask me to "add some flair."  Throughout this past holiday season, I used one particular recipe several times.  Sometimes, the best recipes have the fewest ingredients; this is one of those recipes:

Salted Caramel Sauce

What You'll Need

• 4 tbsp   butter (half a stick)
• 1 cup   brown sugar
• 1 cup   heavy cream
• 1 tbsp   sea salt (adjust to your taste preference)

Flavor Enhancements (optional)

• 1 tsp   vanilla extract
• 1 tsp   spiced rum (or other flavored liquor/liqueur)

Process

1. In a sturdy sauce pot, melt the butter and the brown sugar on medium heat.  Use a whisk to combine continuously.  It is important to stir the mixture constantly in the beginning of this process so the sugar does not burn or stick to the pan.
2. Once the sugar is mostly incorporated (doesn't need to be completely melted) with the butter, add the heavy cream, and turn the heat to medium-high.  Continue whisking, and allow the ingredients to combine fluidly.  
3. Bring the mixture to a boil then reduce the heat again, add the sea salt, and simmer for about 5 minutes.  At this point, whisking continuously is not necessary but you will need to stir it occasionally. 
4. Add any other flavor enhancement and simmer for one more minute.
5. Using a tasting spoon, allow a sample to cool, and then taste to gauge your taste preference. Adjust how you see fit.
• REMEMBER: Caramel can be VERY hot and sticky, so please remember to allow the your taste test to cool down a little bit before tasting.
6. Remove from the heat, and allow your caramel to cool down a bit before using.
7. ENJOY!!!

Hayley Charron