Simple and Elegant; Salted Caramel

Simplicity. Elegance without fuss. Decadence without perfection. I choose desserts to make for the fam that do not need to be symmetrical and perfectly aligned so to speak, to look delicious. A topping that is drizzled on is always a good thing at our dessert table.

Salted Maple Caramel Sauce

*1/4 cup (1/2 stick) unsalted butter
*1/2 cup maple sugar
*3/4 cup heavy whipping cream
*1/8 teaspoon coarse kosher salt
*5 to 6 drops imitation maple extract

Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. Whisk in coarse salt and extract ~ You can make ahead, when at room temp, cover and chill for up to a week.

Basic Caramel Sauce

*3/4 cup sugar
*1/2 cup water
*1/4 cup light corn syrup
*3/4 cup whipping cream

Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (you may want to stand back—mixture will bubble vigorously). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth ~ You can make this up to 1 week ahead, cool to room temp, cover, chill.