Carmel Cafe‘s salted caramel sauce adds the perfect luxe twist to the restaurant’s poached pear dessert, above, this month’s Hot Dish. Below is the recipe for this decadent sauce–trust us, you’re going to want to make it.
Carmel Cafe’s Salted Caramel Sauce
2 cups granulated sugar
½ lb. butter (2 sticks)
2 cups heavy cream, divided
1 Tbsp. coarse sea salt
Melt sugar and butter together over medium heat until sugar is fully caramelized but not quite beginning to smoke.
Remove from heat and add 1 cup of cream. Be very careful, as liquid caramel is very dangerous and capable of of serious burn injuries!
The caramel will react by boiling up immediately. Using a whisk, stir until boiling slows and add remaining cream. If sugar solidifies, keep stirring until solids dissolve.
Cool sauce. Serve over poached pears or dessert of your choice.