salted caramel sauce
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 I originally made this sauce to go with my pumpkin cheesecake, but Michelle (chelleicious) thought it would be good as a stand-alone recipe.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!
prep time
5 Min
cook time
5 Min
method
---
yield
makes about 2 cups
Ingredients
- 1 cup dark brown sugar, packed
- 1 cup white sugar
- 2/3 cup water
- 1 stick (1/2 cup) butter
- 1/2 cup heavy cream (may use half and half or whole milk)
- 1 teaspoon vanilla
- 1 - 2 teaspoons salt
How To Make salted caramel sauce
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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.
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Step 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.
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Step 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.
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Step 4This stores nicely in the refrigerator for at least a week or so in a sealed plastic container or glass jar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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