Salted Caramel Sauce

1
Torrey Moseley

By
@Torrey

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 I originally made this sauce to go with my pumpkin cheesecake, but Michelle (chelleicious) thought it would be good as a stand-alone recipe.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

Rating:

★★★★★ 1 vote

Comments:
Serves:
makes about 2 cups
Prep:
5 Min
Cook:
5 Min

Ingredients

  • 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

How to Make Salted Caramel Sauce

Step-by-Step

  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.

Printable Recipe Card

About Salted Caramel Sauce





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