3 tablespoons granulated sugar
1 stick unsalted butter, melted
1/2 teaspoons kosher salt (must use kosher salt)
1 1/4 cups granulated sugar
Return the cheesecake to the refrigerator to let the caramel set, about 30 minutes. To serve, cut in slices (it’s pretty rich) with a sharp knife, wiping the blade clean after every slice.
If you can’t find Dulce De Leche, Bakers Royale has some wonderful instructions on how to make it from evaporated milk.
Latest posts by Cynthia (see all)
- Peppermint Meringues (Gluten Free) #ChristmasCookies - December 9, 2016
- This is How We Roll #93 - December 8, 2016
- Not your everyday Oatmeal Raisin Almond Cookies #ChristmasCookie - December 6, 2016