salted caramel cinnamon cake

After September all but flew by, I was hoping to savor October. Weekdays spent at the Market, weekends out at the orchard, coffee dates and movie nights, windbreakers and sturdy boots, bright buckets of Halloween candy and gourds adorning doorsteps. All the makings of a good autumn month.

And funnily enough, all the above came to pass. I just seem to have missed my chance to savor it.

Now we’re well into November, and I feel like each day slips through my fingers before I even realize I have a hold of it. So when Zach told me he would be out of town on Friday for nationals up in PA – on his birthday no less – I decided I couldn’t let the day go by uncelebrated.

Even if it is still a bit early.

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salted caramel

Salted Caramel
Yields about 2 cups


  • 1 1/2 cups sugar
  • 1 1/2 tsp salt
  • 8 tbsp [1 stick] butter, cut into cubes
  • 1 cup heavy cream


In a medium saucepan over medium flame, heat sugar until it begins to melt, whisking constantly. The sugar will turn a pale yellow, and then rapidly begin to darken. This will take 5-6 mins, and the sugar may form clumps (which is alright!).

Once it reaches a vibrant amber, quickly whisk in the salt, and then add the butter all at once. Whisk until all of the butter melts and the mixture is uniform. Remove the saucepan from the heat and slowly pour in the heavy cream, whisking vigorously. The syrup will foam up spectacularly, but is quick to calm. Return the pan to the stove, lower the flame, and continue whisking until most of the clumps have melted into the syrup.

Allow sauce to cool at least 15 mins before using. If storing, pour into glass mason jars (sauce should fit one pint- or two half-pint-sized jars). Don’t refrigerate until the syrup has cooled to room temperature. Syrup can be stored for up to 5 days, and can be poured over literally anything to up its deliciousness factor.