salty caramel dip

via Sweet Beet & Green Bean

Adapted from this vegan version, creamy but salty & rich like autumn! I like mixing mine into café au lait for a mid-morning treat.

Ingredients

• 1/2 c butter [1 stick]
• 1 c turbinado sugar
• 1/3 c maple syrup
• 3/4 c whole milk
• 2 tbsp arrowroot [or corn starch]
• 1 tsp vanilla extract
• 1 1/2 tsp sea salt

 Preparation

• In large pan over low heat, melt together the butter, sugar and maple syrup.  Cook right about 5 min, stirring constantly, until all melted & a few bubbles appear.  Be careful not too leave it unattended while cooking, sugars are fickle molecules and will harden if cooked too long.
• Dissolve arrowroot in milk, whisking until incorporated. Cut the heat & pour into melted mixture described above.
• Turn heat to medium & gently stir until bubbles appear again.  Remove from heat, adding vanilla & sea salt, which should be ground fine.  Consistency should be a heavy syrup that thickens into dip upon cooling.
• While still hot, pour the mixture into glass jars that have been sterilized & are already hot to the touch.  Keeps in the fridge for several weeks; make friends smile when given as a surprise. If it begins to separate, give it a little stir.