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Caramel Sauce Recipe for Caramel Sea Salt Brownies


Adapted and updated from the Women's Home Companion Cookbook


Caramel Sauce for Mari Tuttle's Caramel Sea Salt Brownies


1-1/2 cups sugar
1/2 cup hot water
1 tablespoon butter
1/4 teaspoon salt
1 teaspoon vanilla extract

Pour sugar into heavy skillet and caramelize over low heat; constantly stirring until it has completely melted and is light brown in color.

Remove from heat and very slowly stir in hot water. Don't worry if sugar clumps, it will melt again when you reheat the mixture.

Return the pan to medium heat; stirring to melt sugar clumps. Mixture will begin to boil. Continue boiling until mixture thickens and the boil isn't as rapid.

Remove from heat; add butter, salt and vanilla. Strain if there are remaining sugar clumps.

Yield: 1 cup


Mari Tuttle is owner of Mari's New York, a New York based company that specializes in gourmet artisanal brownies. For more information about her company, please visit: www.marisny.com

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Filed under: Guilty Pleasures

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Reader comments (Page 1 of 1)

Steamy Kitchen

9-09-2007 @12:01AM Steamy Kitchen said... YUM. I'm making this for ice cream.
Reply

dianna

9-10-2007 @12:47PM dianna said... sounds good but the caramel recipie is incomplete, when do the butter,salt
and vanilla get added? Are you asssuming every one knows when to add these ingredients?
Reply

AOL Food Editor

9-10-2007 @2:10PM AOL Food Editor said... Dianna, you're so right -- we left out the final instructions about adding the butter, salt and vanilla. So sorry -- they're in there now. Happy baking!
Reply

wanda

9-18-2007 @1:21PM wanda said... do u have any recipes for sugar-free like for cakes etc?
Reply

Tina

10-16-2007 @12:59AM Tina said... it is nice recipie,explain only one thing . when i Remove it from heat; add butter, salt and vanilla. Strain if there are remaining sugar clumps..can i reheat it too.whil its colour changed ..or any change in taste.

Reply

Tina

10-16-2007 @1:11AM Tina said... can we replace sugar with sugar syrup .
Reply

6 Comments / 1 Pages

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