Salted Caramel Dipping Sauce
Pour into Mason jar.
Stores well in fridge for up to 2 weeks. Warm before serving.
How to Make Salted Caramel Dipping Sauce
- 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.