drizzle liberally

October 15 2009 by Kristin at The Kitchen Sink in Uncategorized » 20 comments

Last Saturday was dazzling, which I might not have made clear, focusing in my last post, as I did, on my very least favorite part of the day—that dratted tart. In doing so, I buried the lede, as we used to say in journalism school. Because the lede is this: the day was spectacular. It was that perfect fall day that, in some years (and I am afraid this year is one of them), comes but once. It was sunny and cool and, when I woke up, it stretched ahead of me like a giant, lazy yawn.

So I filled a good part of the day with all sorts of cooking. Our friends Maggie and Matt were set to arrive at 7:30 for dinner and cards and I had been dreaming of the things I would cook all week long. That Saturday afternoon saw six recipes, each brand new to me. The tart was the only dud among the six, and today it’s time to tell you about one of the best.

As I’ve already told you, the tart situation had a silver lining and it was this caramel sauce. And it came in this little pot, with its hinged top and orange rim and metal clasp. (I’m starting to think that anything that makes its way into this little pot is automatically delicious.)

This caramel sauce is something special. Its thick and creamy and shiny, like any good caramel sauce. And even though it relies on the usual ingredients (butter, sugar and heavy cream), this one sets itself apart in a couple ways. For one thing, it skirts right up to the edge of being burnt, which delivers a depth and darkness that most caramel sauces lack. And, even better, each taste sings with a sparkle of saltiness, imparted by a hunk of lightly salted Lurpak.

So here’s the real lede (and, what do you know, I’ve gone and buried it again!): make this sauce, pour it into your favorite jar, and stash it in the corner of your fridge. Aside from pairing it with apple wedges or letting a warm spoonful of it melt a scoop of vanilla ice cream, it’ll come in handy the next time you come up against a bum dessert. When this last thing happens, just drizzle liberally.

The recipe for Deep, Dark Salted Butter Caramel Sauce, courtesy of the Smitten Kitchen’s Deb, is here.

20 comments so far. »
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MommyAmy says on October 15 2009 at 7:16 pm:

There must be something about caramel and fall, because I’ve been craving it like crazy! Thank you!
Whitney says on October 15 2009 at 7:29 pm:

droool. I want to scoop some of that into some hot cider.
Sues says on October 15 2009 at 8:35 pm:

MMMM I would be putting that on and in everything!! I agree with Whitney that it would be lovely in hot cider!
Half Assed Kitchen says on October 15 2009 at 9:41 pm:

Lede is spelled that way? I went through J school and never knew that. Huh.
Lu says on October 16 2009 at 6:23 am:

I’m making Dark Salted Butter Caramel Sauce this weekend. Period. It looks good enough to marry.
Barbara says on October 16 2009 at 8:42 am:

Those photos are amazing- I can practically taste that caramel! I would be so busy eating spoonfuls of it out of the jar I’m afraid it would never make on top of ICE CREAM! My favorite place for caramel sauce. (But I can think of others!)
Dolce says on October 16 2009 at 9:51 am:

Yeah, thank you That’s a nice variation to the salted caramel sauce I usually do!
Mimi says on October 16 2009 at 10:11 am:

Your caramel sauce looks delicicous.
Mimi
Jennifer says on October 16 2009 at 10:26 am:

I’m at work and when I opened this post, I voiced an “Oh YUM” out loud. Clearly, this caramel knows just how to sweet-talk me.
Jacqueline says on October 16 2009 at 3:47 pm:

Mmmmmmm, that sauce sounds heavenly!
To Kiss the Cook says on October 16 2009 at 9:01 pm:

And this goes with the the beautiful apple tarte?
Bingo says on October 16 2009 at 10:36 pm:

Help! I need to find some of these jars. What is the brand name? I want to make some of this caramel to give to very dear friends for the holidays. And I want these jars. Not plain canning jars with rings and lids.
Sophie says on October 17 2009 at 3:15 am:

MMMMMMMM,…your caramel sauce looks absolutely fabulous,…I am drooling over your marvellous pictures!!!
Kristin at The Kitchen Sink says on October 17 2009 at 6:35 am:

Mommy Amy: I know just what you mean — especially when you add apples to the mix.

Whitney: Well, now I’m the one drooling! That’s a fantastic idea.

Sues: I’m doing my best!

Half Assed Kitchen: Ha! Indeed it is.

Lu: Go for it! And, for the record, I might beat you to the altar.

Barbara: Thanks!

Dolce: Well, you’re welcome!

Mimi: Thank you!

Jennifer: Ha! My co-workers wonder about me, too, and the things I say to my computer. : )

Jacqueline: It was. In fact, it is (still in the fridge).

To Kiss the Cook: It sure did and, as I said in the post, it was the tart’s saving grace.

Bingo: Container Store to the rescue. That’s where I bought the little jars. Here’s a link.

Sophie: Thanks!
Wren says on October 17 2009 at 11:23 am:

Mmmm, I made this last fall and was just thinking I need to dig out the recipe again. HUGE hit.
ingrid says on October 18 2009 at 5:22 am:

That little jar is so darn cute! I’m pretty sure your right that anything coming out of it is certain to be delish!

I’m difinitely going to be giving the caramel a try!
~ingrid
D says on October 18 2009 at 8:44 pm:

I owe you big time. I made this last night and used it as a topping for your apple pie. Your two recipes were the hit of our dinner party. So thanks for making it look like I can bake!
Christine says on October 19 2009 at 10:06 am:

That is a darling jar. It must be blessed. Perhaps I should snag a cousin when I race off to the supermarket to buy ingredients to make this caramal asap. Looks sooooo good.
Kristin at The Kitchen Sink says on October 21 2009 at 10:13 am:

Wren: I see this become a perennial fall favorite for me, too.

ingrid: I hope you do give it a try!

D: Wonderful! I’m so happy to hear you tried the two recipes. Thanks for reporting back.

Christine: Oh, yes, a cousin is definitely in order. Good luck with the caramel!
Jessie says on October 26 2009 at 5:45 pm:

Oh, this looks amazing!! I’m not going to be able to look at any ice cream or apples now without thinking of how much I need to make this to go with them!