Salted Caramel Sauce
This sauce would be PERFECT on MANY desserts...ice cream, cake, pie, fruit...or just right out of the bowl with a spoon!
1 cdark brown sugar, packed
1 cwhite sugar
1 stick(1/2 cup) butter
1/2 cheavy cream (may use half and half or whole milk)
1 - 2 tspsalt
How to Make Salted Caramel Sauce
- 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.
- 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.
- 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.
- This stores nicely in the refrigerator for at least a week or so in a sealed plastic container or glass jar.