Hawaii's Gold Caramel Sauce
1 cup white sugar
½ cup Oils of Aloha Hawaii’s Gold Macadamia Oil
1 cup heavy cream
Combine sugar and macadamia oil and blend well. Heat sugar mixture in a cast iron skillet or a medium saucepan with a thick base over medium heat. (Do not use a nonstick pan.) After several minutes, you’ll see clear patches of melted sugar beginning to appear.
Continue heating until about half the sugar is melted. Stir constantly, until sugar is mostly melted and the caramel is a deep golden-brown. Meanwhile, heat cream in a small saucepan over medium heat until simmering. While whisking the caramel vigorously, add a couple tablespoons of cream.
The mixture will bubble and sputter. Reduce the heat and continue whisking while adding the cream in a slow steady stream until all the cream is added and the mixture is mostly free of lumps.
Turn off heat and strain the caramel sauce through a fine-mesh strainer into a metal or ceramic bowl. Use immediately or cool to room temperature and refrigerate in a glass jar.ips. Makes 2 cups.