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Salted Rosemary Caramel Sauce
From Statesboro Market2Go
<p>A rich, salty sweet sauce that’s a perfect topping for ice cream or shortbread! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: kingarthurbaking.com (Entered by Ariana Giddens)
Serves: 1 1/2 cups
Vegetarian!
Ingredients
3/4 cup
Granulated sugar
2 tablespoons
Boiled cider
1/2 cup
Heavy cream
2 tablespoons
Butter
1/4 teaspoon
Salt
1 4 inch sprig
Rosemary
Ice cream (for serving, if desired)
And/or shortbread (for serving, if desired)
Step by Step Instructions
- Put all of the ingredients into a medium sized heavy-bottomed saucepan and stir to combine.
- Heat the pan over medium heat and occasionally stir the mixture. Once the sugar has dissolved swirl the mixture to combine.
- Let the sauce cook until the mixture reaches 230 degrees when checked with a candy thermometer. Do not leave the sauce unattended during the cooking process.
- Remove the sauce from the heat, let it cool slightly, then strain it into a heatproof container.
- Once the sauce has cooled and thickened, it can be enjoyed over ice cream and/or shortbread!