Sweet and salty homemade caramel sauce! This homemade caramel comes together with a few simple ingredients and is perfect for drizzling on top of cupcakes or brownies, topping a cheesecake with, as a dip for apples, or spooning over ice cream.
It takes about 8-12 minutes for the sauce to caramelize to perfection, depending on the size pot you use and how high the heat is. The sauce is thick with a hint of buttery vanilla flavor and a hint of saltiness to round out the flavor. Once you try this stuff, you will never go back to that thin, runny, bland caramel from the store again.
Pour it into a jar and once it has cooled, pop on the lid and store it in the fridge to let it really thicken up. You can also package it up in little mason jars with a cute gift tag, as a perfect sweet gift.
Salted Caramel Sauce
Yield: 1 1/4 cup
Ingredients
- 1 cup granulated white sugar
- 1/4 cup water
- 1/2 cup heavy cream, room temperature
- 4 tablespoons salted butter
- 1 teaspoon vanilla extract
- 1/2 flaky sea salt salt
Directions
Stir together the sugar and water in a medium saucepan over medium heat. Bring to a boil, without stirring, and cook until the sugar is a deep amber caramel color, about 8 to 12 minutes. Be sure not to stir the mixture as the sugar heats because this can cause crystallization and a gritty caramel.
Once the sugar is a golden amber color, immediately remove from the heat and slowly whisk in the cream in a steady stream while whisking constantly, until smooth (be careful as it will bubble up). Stir in the butter, one tablespoon at a time until melted, followed by the vanilla. Let it cool slightly and then transfer to a heat safe container or jar. Once cooled to room temperature, put on the lid and store in the fridge for up to 2 weeks. Serve warm or at room temperature.
--
MORE ICE CREAM TREATS?!
MORE ICE CREAM TREATS?!
