Warning: this bewitchingly buttery caramel sauce will cast a sweet spell on you!
There are many things I love about fall, the least among them is it’s the season of ghoulies and goblins and witches. Oh my. Halloween is one of my all-time favorite holidays, and has been since I was a kid. Any celebration that centers on candy and sweet things is a party I want to get in on. Now, this will come as no surprise to a certain attorney in Alabama who shall remain nameless (to protect the innocent), but my go-to Halloween costume is always a witch. Has been since I was knee-high to a newt. I love the pointy hat, the black dress and the shiny black shoes. I even love the broomstick! And yes, it must be said, I have been known to skulk around like a black cat do. I once had a news director who told me I should be forced to wear a bell around my neck, because every time I would come up behind him and say his name, he involuntarily jumped a good six inches off the seat of his chair. Which I enjoyed.
So when Halloween-time rolls around every year, I find myself longing for three things: the actual power to turn mean people into toadstools, a pumpkin to carve, and something caramel. Anything caramel. The sweet unearthly alchemy that occurs when you combine sugar, butter and cream is nothing short of culinary sorcery in my opinion, and I’ll take it anyway I can get it: as a chewy candy, on whole apples, in cake frosting, in a tart shell, or as a sauce to be eaten by the ever-lovin’ spoonful. This Halloween season, I am opting for the latter, and tossing in a bewitching little sprinkle of sea salt. So far, I’ve drizzled the salty sweet creamy goodness over an apple galette, dipped cookies and fruit in it, poured it over frozen yogurt, and swirled it into hot chocolate and frosting for a whoopie pie filling (stay tuned). Unlike the fabulous Ina Garten, I make mine with brown sugar instead of white sugar. I like the taste and because the only way it would be easier to whip some up is if I could wiggle my nose and make a jar full of it appear before me. See for yourself…and if Cotton Mather and a passel of torch-bearing villagers comes banging on your door while you’re brewing up a batch, hide! They can make their own.
Bewitchingly Good Salted Caramel Sauce
1 cup dark brown sugar
2 tablespoons water
1/4 cup (1/2 stick) butter
Scant 1/2 teaspoon sea salt
1 teaspoon vanilla
1 1/4 cups heavy whipping cream
1. Whisk together brown sugar and water in a medium cauldron (a saucepan will do in a pinch). Heat over medium heat.
2. Bubble. Bubble. Toil and trouble.
3. When mixture is thick and syrupy, carefully add butter (don’t splash!). Whisk in sea salt and vanilla.
4. Slowly whisk in cream. Allow sauce to come to a simmer for a minute or two; as soon as bubbles appear, remove from heat. Pour sauce into lidded jar and store in the fridge. Heat before using or eating.
Norwizzle's Almanac 