Salted Caramel Dipping Sauce

Pat Duran

By
@kitchenChatter

This is great for dipping your doughnut holes on a stick, or pretzels or fruit or over cake , pie and other desserts!
Pour into Mason jar.
Stores well in fridge for up to 2 weeks. Warm before serving.


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Comments:

Serves:

makes about 1 cup

Prep:

15 Min

Ingredients

1 c
granulated sugar
6 Tbsp
unsalted butter
1/2 c
dairy sour cream
2 tsp
kosher salt

Directions Step-By-Step

1
Heat sugar on moderately high heat in a heavy bottomed 3 quart saucepan. As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
As soon as the sugar crystals have melted and the sugar is dark amber in color, immediately add the butter to the pan. Whisk until the butter has melted, then remove from heat.
Slowly add the sour cream/salt and continue to whisk to incorporate. Whisk until the caramel is smooth. Let cool in pan for a couple of minutes before pouring it into a mason jar. Let cool to room temperature. Store in refrigerator.

About this Recipe

Course/Dish: Dips, Other Sauces
Other Tags: Quick & Easy, For Kids, Healthy