Wednesday, October 12, 2011

Salted Caramel Spread

We went apple picking last weekend.

It was wonderful, to head to the mountains and just have a fun day with the family. To say we've been busy is a bit of an understatement so it was a special time to get away and play.

After coming home with several bags of apples (about half of which were Honeycrisp, our fav!) I wanted to make something that would make the apples a bit more indulgent while still eating them raw.

Most people would probably run to the store and buy the caramel dip, but I didn't want to run to the store and I know how easy caramel is to I'd seen the recipe for this salted caramel spread on Pinterest and knew I had to try it.

It was ridiculous, and everything I had hoped it would be. Plus a little goes along way, and it makes a fair amount so I actually still have a whole jar in the fridge. I plan on making several large batches of this around the holidays for teachers, friends, coaches, etc.

The beauty of it is it's versatility. You can use it as a dip for apples and other fruit, to drizzle in hot chocolate, swirled in an apple pie, mixed into buttercream or whipped cream, dotted onto an apple crisp or tossed with freshly popped popcorn. The possibilities are endless.

Salted Caramel Spread
(adapted from Kathrin Koschitzki as featured on Design*Sponge)


1.5 cups sugar
3 1/2 Tablespoons water
2 sticks + 1 Tablespoon butter cut into small pieces
3/4 teaspoon salt
Just over 1/2 cup warmed heavy cream but not quite 2/3 cup
2 tablespoons corn syrup


Place sugar, water and corn syrup in saucepan stire to combine then cook on medium low heat until amber in color (this doesn't have to be stressful, golden brownish color is what you're looking for, no thermometer necessary, just DON'T TOUCH IT after the initial mix).

Reduce heat to low and slowly add the butter while stirring. The mixture is VERY hot so be careful while stirring and maybe even step buck as the butter will sizzle some.

Add the salt and cook an additional two minutes.

Remove from heat and slowly stir in the warmed cream. Mix until just combined.

It will initially be more sauce like than spread like, but thickens upon cooling. Let cool a bit and then pour into jars and store in the refrigerator. Mine filled about 3 smaller mason jars.

No comments: