White Point Salted Caramel Sauce
Ingredients
1 cup (250 mL) white sugar1/2 cup (125 mL) water
2 cups (500 mL) 35 per cent cream
1 tsp (5 mL) coarse salt
Directions
In a saucepan over medium heat, combine sugar and water; bring to a simmer and cook until the temperature reaches 350°F (180°C) on a candy thermometer (dark amber in colour); watch mixture closely as it cooks as it can spoil quickly and become bitter. Add cream and salt; bring to a simmer. Makes 3 cups (750 mL).