salted caramel sauce

★★★★★ 1 Review
Torrey avatar
By Torrey Moseley
from Dallas, TX

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 I originally made this sauce to go with my pumpkin cheesecake, but Michelle (chelleicious) thought it would be good as a stand-alone recipe.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

★★★★★ 1 Review
serves makes about 2 cups
prep time 5 Min
cook time 5 Min

Ingredients For salted caramel sauce

  • 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
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How To Make salted caramel sauce

  • 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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