How’s everyone doing? Staying sane? I keep forgetting to brush my teeth so I’m working on that. The good news is I finally read the cookbook Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking and it drastically improved my cooking. I still have a lot to digest but the chapter on salt made the biggest impact.
According to Samin (author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking) the type of salt used determines the amount needed in a recipe. I use Diamond Crystal Kosher Salt and it turns out that I need about double the amount usually called for to properly season even the simplest of muffins. Check out this chart on how much salt is needed per 1 cup of flour for batters and doughs: Fine Sea Salt – 3/4 teaspoon, Table Salt – 2/3 teaspoon, Morton’s Kosher Salt – 3/4 teaspoon, Diamond Crystal Kosher Salt – 1 1/8 teaspoon. Is your mind blown?? I was shocked at the differences. Yet my math skills are paying off because I do think my food has never tasted better.
After reading the book (this is how I refer to it now: The Book and Mike knows what book I’m talking about), I knew I had to try one of the recipes. I decided on the salted caramel sauce for multiple reasons. 1. I actually had the ingredients in my house. 2. I’ve dabbled in caramel over the years but never found a recipe that was so perfect it needed to be made more than once. I’ve made caramel for apples that was too runny and took too long. I’ve made caramel candy so soft that I used it as a sauce. These problems most likely stem from not being to accurately read my ancient candy thermometer. 3. Recipe didn’t require a candy thermometer.
Needless to say, I’m completely smitten. I’ve made it four times in the last couple weeks. The dark amber sauce coats the back of a spoon and adds a layer of decadence to any dessert. I pour it over brownies, drizzle it on top of ice cream or dip apples for a wholesome quarantine snack. Take a spoonful and let it melt on your tongue and enjoy the indulgence that comes from such simple ingredients as butter, sugar and cream.
I can’t recommend this cookbook enough. Or the caramel sauce for that matter. I hope you are all finding inspiration and joy in the midst of all that is going on in the world. Stay healthy everyone!
Salted Caramel Sauce
Makes 8 ounces
Slightly adapted from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Who knew caramel was so simple! No candy thermometer or special ingredients. It moves fast so don’t walk away from the stove. If the sauce separates during cooking just whisk in a splash of hot water to bring it all back together.
- 6 tablespoons unsalted butter
- 3/4 cup sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon Diamond Crystal Kosher Salt (half if using table salt)
In a medium saucepan, melt butter on medium and then whisk in sugar and increase heat to medium-high. Stir until the mixture comes to a boil and then stop stirring. Brown spots will be visible in the pan. Give it one gentle swish so the caramel browns evenly. Continue cooking until deep amber in color and starts to smoke, about 3-5 minutes. Remove from heat and carefully whisk in heavy cream. Cool the caramel for 30 minutes and then add the vanilla and salt. Depending on the type of salt you use, you may need less so taste and adjust. The sauce will thicken as it cools.
To serve: Let caramel cool to room temperature and pour over ice cream or use as a dip for apples. Store leftovers in the refrigerator for up to a month. Warm leftovers in the microwave for 10-15 seconds and stir before serving.