salted caramel sauce
(1 rating)
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 I originally made this sauce to go with my pumpkin cheesecake, but Michelle (chelleicious) thought it would be good as a stand-alone recipe.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!
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(1 rating)
yield
serving(s)
prep time
5 Min
cook time
5 Min
Ingredients For salted caramel sauce
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1 cdark brown sugar, packed
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1 cwhite sugar
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2/3 cwater
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1 stick(1/2 cup) butter
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1/2 cheavy cream (may use half and half or whole milk)
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1 tspvanilla
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1 - 2 tspsalt
How To Make salted caramel sauce
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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