Salted Caramel Sundaes
makes 6 Sundaes
Salt is a flavor enhancer that produces a subtle, sweet-and-salty taste that puts a whole new face on caramel sauce in this sophisticated ice cream sundae.
Read more about this recipe at the Washington Post.
For the caramel sauce:
3/4 cup heavy cream
1/2 cup water
1 cup sugar
1/4 teaspoon salt
For the sundaes:
1 cup cold heavy cream (optional)
1 tablespoon confectioners' sugar (optional)
1 teaspoon vanilla extract (optional)
2 pints vanilla ice cream
prep: 10 minutes
total: 35 minutes
small saucepan
heavy-bottomed medium saucepan
pastry brush
hand-held mixer (optional)
1. For the caramel sauce: Heat the cream in a small saucepan over low heat; do not let it boil. (If a skin forms, remove it.)
2. Meanwhile, in a heavy-bottomed medium saucepan over low heat, combine the water and sugar. Cover and cook until the sugar has dissolved, about 5 minutes. Use a wet pastry brush to brush down any sugar crystals that form on the sides of the pan. Uncover, increase the heat to medium-high and bring to a boil, until the sugar caramelizes and has turned a dark golden color, about 8 minutes. Watch closely, as it can burn quickly.
3. Remove from the heat and slowly, carefully add the hot cream, about 2 tablespoons at a time (the caramel mixture is very hot and will bubble up). Return the pan to low heat and cook, stirring constantly, until the caramel has completely dissolved and the mixture is smooth, about 1 minute. Add the salt and stir to combine.
4. For the sundaes: To make the whipped cream, if desired, use a hand-held or stand mixer on high speed to combine the cream, sugar and vanilla extract until soft peaks form. Set aside.
5. Scoop the ice cream into individual shallow dishes or sundae glasses. Spoon the warm caramel sauce generously over it and top with whipped cream, if desired.
