Salted Caramel Sauce

Salted Caramel Sauce Recipe

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Carolyn Haas


This makes a good topping for vanilla ice-cream, pound cake, etc! If you don't like salty caramel, use finer salt and only about half as much. Golden Syrup or corn syrup can be used instead of honey if desired.


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10 Min
25 Min
Stove Top


How to Make Salted Caramel Sauce


  1. Slightly warm the cream in glass measuring cup in the microwave and set aside
  2. In large saucepan, add sugar, honey and water. Stir. Then cook over medium-high heat, stirring gently until sugar dissolves and mixture bubbles.
  3. Stop stirring. Let mixture boil without stirring until it starts to darken in color - it should look like honey! This may take longer than expected! Watch closely and remove from heat when the color gets to be a medium honey color.
  4. Slowly, pour in the warmed cream and stir to mix together. Add butter and salt, stir. Then finally stir in vanilla.
  5. After sauce cools, it can be stored in the refrigerator for about a month. Warm in the microwave before serving.

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About Salted Caramel Sauce

Course/Dish: Other Sauces
Main Ingredient: Sugar
Regional Style: American
Hashtags: #honey #caramel

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