This salted caramel is, in a word, DIVINE! I am ashamed to admit how many times I licked my fingers after it was all finished. I was a little intimidated when I first set out to make caramel, never having made it before, but it was super simple and surprisingly quick to come together. With a little tweaking, I believe I have finally landed on the perfect recipe, if I do say so myself.
Salted Caramel Sauce
Servings: 1 1/2 cups Time: 10 minutes
1 cup sugar
6 TBS. room temp. salted butter
1/2 cup heavy cream
1 tsp. salt
1 tsp. vanilla extract
In a sauce pan, dissolve sugar over medium heat, until completely liquid and amber in color
Once sugar is melted, add butter one tablespoon at a time and fully incorporate between each addition
SLOWLY add cream while stirring
Boil mixture for one minute
Remove from heat and stir in salt and vanilla
Transfer to a heat proof container and enjoy
Tips & Tricks
When I say slowly add the cream in, I mean SLOWLY. Once the cream hits the hot sugar/ butter mixture, it is going to rapidly boil and quickly double in size. Proceed with caution and keep stirring.
Don't worry about the saltiness with both the salted butter and added salt, the sweetness of the sugar balances perfectly.
If you want a plain caramel sauce, don't add the additional salt at the end. I would keep salted butter though just to help balance all the flavors.
This salted caramel sauce is delicious when drizzled on ice cream, pies, cakes, and cookies.
The salted caramel sauce can be made in advance and put in the refrigerator for up to a week. Pull it out, microwave it for a minute or two, and you are back in business.