Salted Caramel Sauce
The ultimate comfort food, Salted Caramel Sauce is a rich, velvety treat that will satisfy your sweetest cravings. This easy weeknight dessert topper is perfect for drizzling over ice cream or brownies. Make it tonight and elevate your dessert game!
Equipment
- Frying Pan
- Whisk
- Large Pot
- Saucepan
- Wooden Spoon
- Mixing Bowl
Ingredients
- ½ cup heavy whipping cream
- 1 teaspoon Maldon sea salt
- 1 cup granulated sugar
- 4 tablespoons water divided
- 6 tablespoons unsalted butter softened and cubed
- 2 teaspoons vanilla extract
Instructions
- In a small saucepan, heat heavy whipping cream and Maldon sea salt over very low heat. Simmer until salt is dissolved. Remove from heat, and set aside.
- In a medium saucepan, heat granulated sugar and 3 tablespoons water over high heat, being careful not to splash sides of pan. (It should be the consistency of wet sand.) Use remaining 1 tablespoon water to brush down sides of pan, and stir to help sugar dissolve. (Do not stir once it starts to boil.) Cook until desired light amber color is reached and a candy thermometer registers 330°F (166°C). Remove from heat; slowly add warm cream mixture, whisking to combine. Add unsalted butter, a few pieces at a time, whisking until combined. Stir in vanilla extract. Let cool completely.
Notes
- Tip 1: Properly store leftovers in a tightly sealed container in the refrigerator. The sauce can last up to two weeks and can be reheated gently in a microwave or on the stove.
- Tip 2: You can freeze Salted Caramel Sauce for up to three months. Just be sure to leave space in the container for expansion.
- Tip 3: This sauce pairs wonderfully with a variety of desserts. Try it over brownies, cheesecake, or even drizzled on top of fresh fruit.
- Tip 4: For the best taste, serve the sauce slightly warm. You can microwave it for a few seconds to achieve the right temperature.
- Tip 5: Don’t hesitate to adjust the salt level to your liking. If you love a more pronounced salt flavor, feel free to add a bit more!