Salted Caramel Dipping Sauce

Pat Duran


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.


★★★★★ 1 vote

makes about 1 cup
15 Min


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

How to Make Salted Caramel Dipping Sauce


  • 1Heat 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.

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About Salted Caramel Dipping Sauce

Course/Dish: Dips, Other Sauces

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