This stuff should really be called Salted Caramel Crack. It’s a good thing that I made small jars of the stuff because once you open this baby, you’re going to want to eat the whole jar, and then (if no one is looking) you might be tempted to lick out the inside of the jar too. No kidding, man!
Here’s a little peek at the preparation shake-down. It does not require a candy thermometer- just a watchful eye. Honestly I screwed up the first batch I made I guess because I cooked it too long… and it solidified before my very eyes. Eek! Take two, watching the mixture turn an amber color, I yanked it from the heat, finished adding the ingredients and let it cool. Perfect on the 2nd try.
For my gift jars, I used 4-ounce jelly jars. You really do not need anything larger. A little of this stuff goes a long way. This recipe makes 4 jars. I made 2 batches- separately- since I wasn’t sure how it would work out if I tried to double the recipe.
Once it is completely cooled, you’re ready for the lids and labels.
My adorable cousin Gina just graduated from Rochester Institute of Technology, and she’s now doing web design, photography, graphic art, etc. She’s available for freelance work 🙂 Gina designed my Salted Caramel Sauce labels- one especially for Christmas and one for any time of year. Thanks Gina- they’re super cute! These labels are downloadable in .pdf form, printable here: Salted Caramel Sauce- Christmas Theme and here: Salted Caramel Sauce- Generic Theme . You are welcome to use these labels for your sauce, but please do not take the .pdf’s and re-print them anywhere else. Link to here if you should decide to make salted caramel sauce on your own blog. Many thanks!
The labels fit perfectly on the 4-ounce jelly jars- the labels are 2-inches in diameter. You can either print them on card stock, cut them out and tape them to the tops of the jars. Or you can just print on nice paper and do the same. Or you can get really fancy and buy some 2-inch round label stickers. I thought taping it on top worked just fine though.
So what can you use Salted Caramel Sauce for?
My gift idea is to put the jar in a festive box or bag, along with 2 red apples and 2 green apples for dipping. It can also be used as a dessert sauce for ice cream, and it would make a fabulous Salted Caramel Milkshake too.
No double-dipping allowed.
Now can’t you just imagine how delicious this must be? Yes, you’re imagining correctly. This is delicious. It’s caramel… with a hint of salt. This is what my neighbors will be getting for Christmas this year, along with a few apples. I figure it’s a nice little treat for their families to enjoy together. P.S. The sauce DOES need to be refrigerated, and it will stay fresh for 2 to 3 weeks.
