How to: You Only Live Once – Salted Caramel Dipping Sauce

Salted caramel is a thing lately.

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I know this because I’ve recently made it for both apple slices and mini soft pretzel bites as a dip-able and shareable snack for coworkers.

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Has it ever been the talk of the town since.

The very first question I get is “Is this on the blog?!”

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Well, it’s kind of a healthy eating blog so no, sorry.

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Thing is, I’m tired of seeing the look of disappointment my answer brings.

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So as of today, we’re introducing a brand new category!

Dedicated to those once-in-while, over-the-top indulgences that just make life worth living. We’re calling it – You Only Live Once.

There is room for all foods in a healthy eating plan, and while we’ll continue to dedicate most of our time and energy developing healthy recipes, we won’t shy away from sharing some of our favourites that may not fit in to that category.

This one’s a doozy!

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But it can also bring a group of coworkers together for a few moments of joy during the daily grind.  That to me, is worth it.

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Enjoy,

Erin

Salted Caramel Dipping Sauce

Prep time 3 minutes
Cook time 15 minutes
Total time 18 minutes

Ingredients

  • 1 cup granulated sugar
  • 1/3 cup water
  • 85g unsalted butter (about 4/5 of a stick)
  • 125ml whipping cream
  • 1/2 teaspoon fine sea salt or fleur de sel

Note

A perfect dip for fruit or soft pretzels, this also works as a delicious topping for frozen treats when slightly warmed.

Directions

1. Pour sugar into a heavy bottom sauce pan. Pour water over top, but do not stir. Place pan over high heat and bring to a boil.
2. Watch pan closely while boiling. After 8-10 minutes the sugar will start to yellow and lightly brown around the edges. You can swirl the pan to evenly distribute the colour. Watch the colour very closely, when you reach a light caramel colour, add the butter immediately while whisking.
3. As soon as the butter is melted, remove pan from heat. Add whipping cream very slowly while whisking (otherwise it will bubble over).
4. Add salt, allow to cool for 2 minutes before transferring to glass jars/ containers.

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