It may be blasphemy to say that hot fudge isn’t the ultimatewarm ice cream topping, but after tasting this amazing salted caramel sauce,that’s exactly what I’m suggesting. Hot fudge has a lot going for it – namelyit’s hot and it’s fudge – but the way this complex, salty, slightly bittersweet caramelmarries with the vanilla ice cream is a wonder to behold. Actually, I just hada thought…next time let’s use both!
The procedure couldn’t be easier, but you really should besure to use a heavy-bottomed pot, and one that’s plenty big enough. As you’llsee, the sugar can really bubble up and over, and will make a sticky mess of biblicalproportions.
Also, be extremely careful not to drip, spill, or splash anyof the caramelized sugar on your skin. We’re talking instant 3rd degree burns.In fact, if you’re kind of clumsy, maybe it’s best not to take a chance, andjust have the kids make it for you.I know some of you will want an exact temperature forknowing when to turn off the heat and add the butter and cream, but I don’thave one. I’ve always gone by look and feel, and I’m not changing at this lateage. Having said that, I'm sure there are a thousand links where you can get that kindof information.
Anyway, I really hope you put this on your culinary bucketlist. Homemade salted caramel sauce is one of those things we all need toexperience before heading to that big ice cream parlor in the sky. Enjoy!
Ingredients forabout 1 1/4 cup Salted Caramel Sauce:1 cup white sugar5 tbsp butter, cut in slices1/2 cup plus 1 tbsp heavy whipping cream (*Sorry, don’t askme about substitutions. This needs cream!)sea salt to taste (any salt works)
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