Salted Caramel Sauce

Torrey Moseley

By
@Torrey

Oh this is so incredibly yummy. I originally made this sauce to go with my pumpkin cheesecake, but Michelle (chelleicious) thought it would be good as a stand-alone recipe.

I agree.

This sauce would be PERFECT on MANY desserts...ice cream, cake, pie, fruit...or just right out of the bowl with a spoon!


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Comments:

Serves:

makes about 2 cups

Prep:

5 Min

Cook:

5 Min

Ingredients

1 c
dark brown sugar, packed
1 c
white sugar
2/3 c
water
1 stick
(1/2 cup) butter
1/2 c
heavy cream (may use half and half or whole milk)
1 tsp
vanilla
1 - 2 tsp
salt

Directions Step-By-Step

1
Put sugars and water in small, heavy saucepan. Bring to boil over medium heat. Boil for 4 minutes. It will be dark because of the brown sugar. Do NOT overcook it or you'll burn the sugar and have to start over.
2
Remove from heat, add cream, salt and butter and whisk until well blended.

NOTE: Start with 1 tsp salt and stir. Add more to taste. It should be salty, but not briny.
3
May be served warm, room temp, or chilled. Note: if served chilled, make sure you stir it up well before serving as it tends to separate when cold.
4
This stores nicely in the refrigerator for at least a week or so in a sealed plastic container or glass jar.

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