New Jersey Salted Caramel
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- 2 c
- 1 stick
- 1 tsp
- sea salt
- 2/3 c
- heavy cream
- 1 Tbsp
- rum or bourbon
1In a saucepan, place sugar. Heat at medium to high heat. When it starts to liquefy, whisk.
2Continuously whisk until dark amber.
3Remove from heat, temporarily. Add butter. You may choose to dice butter first at your option. Whisk until blended.
4Add rum or bourbon and salt. Whisk. Whisk until salt no longer appears gradient. Place on stove at low heat.
5Add cream. Mix thoroughly. Whisk and allow to reduce on stove to desired thickness.