-
1
Place cream cheese on a serving dish. Pour as much caramel sauce as you want evenly over cream cheese. Sprinkle with a generous helping of toffee bits.
-
2
Serve with sliced apples, pears, or pretzels.
-
3
Salted Caramel Sauce:
-
4
Spread sugar evenly in the bottom of a clean heavy duty, uncoated 3-4 quart saucepan (stainless works great). Pour in water, and heat over medium. Do not stir.
-
5
Bring to a boil. The sugar will begin to bubble and dissolve. If any undissolved sugar remains, a gentle swirl of the pan should help.
-
6
Watch for the color to change from clear to a golden amber, the caramel should begin to slightly smoke then deepen to a reddish-brown color. The subtle scent of caramel should be able to be detected, but not full blown scorched. (Once the mixture begins to change in color, the process moves very quickly so be prepared with all ingredients and equipment.)
-
7
Once it reaches the proper reddish-brown color, immediately remove from heat, and stir in remaining ingredients. Be prepared for mixture to foam up. Stir with a clean heat-proof spatula or wooden spoon until smooth. If a thinner consistency is desired, stir in more cream.
-
8
Carefully pour in heat-safe glass container for storage and let cool, or serve right away. Once cool, cover and refrigerate.
-
9
To rewarm heat very slowly in a saucepan stovetop, stirring occasionally, OR in the microwave in 8 second increments, stirring between each until warmed and smooth.
-
10
Makes a little over 2 cups.
