Caramel Dipping Sauce
Curtis Stone's Caramel Sauce
- 1 cup Granulated Sugar
- 1/4 cup Heavy Cream
- 1/2 teaspoon Salt
- Heat a heavy bottomed sauce pot over medium-high. Add the sugar and swirl to spread out evenly in the pan. Allow to sit until mostly melted and the sugar begins to turn a golden color, about 3 to 5 minutes. Swirl the pan gently to help melt the remaining sugar.
- Once the caramel reaches an amber color, slowly pour in half of the cream and swirl to combine. The caramel will bubble slightly. Add the remaining cream and swirl to combine. Season with salt.
- Pour caramel sauce into a heat proof bowl and allow to cool for a few minutes before serving.