Salted caramel is everywhere these days and with good reason. … with just a little sprinkle of salt, and this recipe makes the most of it. This recipe is awesome because it combines the excellent taste of salted caramels with chocolate fudge. Fudge was an absolute holiday essential for my house growing up. I’m pretty sure we made half a dozen batches a week in November and December. What if we told you we could all have homemade caramel fudge in only an hour and with only 2 ingredients for Thanksgiving and Christmas 2015? This simple caramel topped chocolate fudge is made easy with one bowl, only 2-ingredients, and all in just a few minutes! We were so excited to learn about this recipe from Lovebites. Watch and see how easy it is!
Store-bought caramel sauces are oftentimes very sweet and contain loads of stabilizers. This homemade version below is quick to make and has a nice salty note. Caramel sauce is essential for this recipe and for any sundae-lovers, but it can also be used in cheesecakes, in ice cream, or whisked into hot chocolate.
Salted caramel is growing in popularity and in confectionery, salted caramel is among the biggest trends. Nigella Lawson, famed British cookbook author, once wrote, “I am in the middle of a love affair with salted caramel. It’s heady, it’s passionate, it may — like the stalker’s obsessive focus — not be entirely healthy, but I take the view that few in this world have the luxury to be blasé about pleasure.” This love letter to her favorite sweet was accompanied by a close-up of her rapturous face being doused by a glistening waterfall of caramel. Mercy. Caramel lovers are passionate folk, and the gooey complexity of this confection lures in people worldwide in all its incarnations, from classic caramel to butterscotch, dulce de leche and cajeta.
CARAMEL SAUCE RECIPE
1 cup (200g) of sugar
1/2 cup (120mL) of light corn syrup
4 oz (115g) of salted butter
1 cup (240mL) of heavy cream, divided
1 tsp (5mL) of vanilla extract
1/2 tsp (6g) of salt
Put a heavy bottomed sauce pan over high heat, cook the sugar, light corn syrup, salted butter, and 3/4 cup of the cream. Give it a quick stir and then do not add any utensils to the pot. Wait until the mixture bubbles up and turns a golden brown. Remove from the heat and carefully swirl in the remaining 1/4 cup of cream, vanilla, and salt. Be careful with this step. This is very hot and it may splatter. Let the caramel cool slightly until it is thick enough to coat a spoon.
Once it is cooled slightly, dip and use
If making caramel apples, then turn the apples into the caramel to coat, shake the excess off, and scrape the bottom of the apple on the side of the pot. Arrange the apples on baking sheet. Let cool for about ten minutes. You can also put them into the fridge to cool. Or use the caramel as a topping on fudge, brownie or other assorted desserts.