I just love….salt!
There, I said it.
I bet you thought I was going to say chocolate huh?
Well, I love that too but I am truly a salt-a-holic!
When I was pregnant with (muh baby boys), I didn’t crave sweets or weird pickle things, nope,
it was Top Ramen noodles!
Ha Ha You can’t get anymore salty than that.
And I justify this salt craving by saying that I remember when watching the Martha Stewart Show,
back when she had it on the Hallmark channel (I loved that show),
before her Martha Bakes and Martha Cooks on PBS (I love those ones too),
she had a guest chef on that did a whole lesson on the unique flavors of different salts ( I was riveted) and he went on to say that if you crave salt, it’s your body telling you that you have low blood pressure.
Well, I have always had low blood pressure, hmm.
But please don’t take my hear-say word on it for yourselves. Check with your own doctor before you give in to your own salt addiction like me.
But back to salt my friends. Yes I do love it and in all the different varieties out there.
For instance, I only use Kosher salt in most all of my cooking. I prefer the flavor over the normal table salt.
Then I love to use pink Himalayan salt and different sea salts with fun and wonderful rubs for meat dishes.
But the Maldon Sea Salt Flakes are just so fancy and delicate for any salted caramel thing you want to whip up.
Its lighter flavor isn’t over powering and goes so nicely with creamy sweet caramel and then the delicate flakiness of this sea salt offers a spectacular texture that has a little crispy something before it melts in your mouth!
Can I please just say YUM?!?
Now on to the caramel. (But you understand I had to tell you about the salt first because it’s like so important, I mean you can’t have salted caramel without the salt right?)
So I have this amazing caramel sauce recipe that is so easy and is just way better than the store bought kind.
If you’ve never made it homemade before, it’s kinda cool because you just put sugar in a saucepan, heat it up (while stirring) and it like melts and turns caramelly…white sugar…turns caramelly brown. It’s so cool! You should try it!
Make it for your sundaes, make it for your own salted caramel mocha’s at home,
or drizzle a little over whipped cream topped hot apple ciders!
Wow! So good!
Or make it for…
Caramel Apples and Salted Caramel Brownies!
I love having friends and family over and letting them make their own caramel apples with different toppings like chopped almonds (of course – living on an almond orchard, that’s kind of a given),
roasted salted peanuts (kind of traditional), and I like toasted coconut too.
The kids always love it but the adults get to feel like kids again!
Then, I also like to have a treat already made for them like my Salted Caramel Brownies!
They are so chocolatey and very fudgy too!
Then the drizzle of the homemade caramel sauce over the top with a sprinkling of the sea salt flakes is like…
“OVER THE TOP”
I mean it’s
“JUST SO GOOD!”
So here’s the recipe sweet friends for my homemade Caramel Sauce and the Salted Caramel Brownies!
You’ve got to try it this fall, or this weekend, or TODAY!
Hope you LOVE it like I do!
SALTED CARAMEL BROWNIES
HOMEMADE CARAMEL SAUCE
1 cup sugar
1 cube butter
1/3 cup heavy whipping cream
A dash of salt (a dash of salt to me is 1/4 teaspoon – but if you want a salted caramel sauce, use 1/2 teaspoon)
- Place the sugar in a saucepan over medium high heat.
- Stir constantly as the sugar melts and becomes smooth.
- Remove from heat and add butter while continuing to stir until it is melted.
- Next add cream and stir again to incorporate.
- Return to heat and stir until it is smooth, thick, and bubbly (a few minutes).
- Pour into a mason jar to store in the fridge until ready to use.
HOMEMADE FUDGY BROWNIES
1 pkg semi sweet chocolate chips
2 sticks butter
2 cups sugar
1 1/2 cups flour
1 tablespoon vanilla
- Preheat oven to 350 degrees.
- Prepare a 13 x 9 baking pan by greasing it.
- Melt chocolate and the butter in the microwave or with a double broiler.
- Whisk in the sugar.
- Whisk in the eggs and vanilla.
- Whisk in the flour and salt.
- Pour into the prepared pan and bake for 30 minutes or until a toothpick comes out clean but do not overcook, they need to be just set and still fudgy.
- Cool for 15 minutes.
- Drizzle caramel sauce over the top and sprinkle with flaky sea salt.
- Cut into squares and serve.