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 I originally made this sauce to go with my pumpkin cheesecake, but Michelle (chelleicious) thought it would be good as a stand-alone recipe.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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Put 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.
2Remove 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.
3May 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.
4This stores nicely in the refrigerator for at least a week or so in a sealed plastic container or glass jar.

About this Recipe