I'm pretty sure I spent more time photographing and writing this post than I did actually making the salted caramel sauce. It's that fast! No need for a candy thermometer, either. Just put everything into a saucepan and stir. There are lots of possibilities with this one. Use it as dip for apples or bananas, drizzled on ice cream, in brownies or over chocolate cake maybe, stir a spoonful into your coffee or hot chocolate, or just put in a little jar for a cute and tasty homemade gift. The sweet and salty combination has been popular since...forever, right? You have no excuse not to make this. :)
Don't forget to check out the other treats below in the hop and if you want to join in, visit Brenda's blog, Meal Planning Magic, for all of the details and entry form.
Source: 52 Kitchen Adventures
Ingredients: (makes 1.5 cups)
- 4 tablespoons unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup heavy whipping cream
- 1/2 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
In a medium saucepan over medium heat, whisk together butter, brown sugar, heavy whipping cream, and salt.
Bring to a boil and reduce heat. Simmer for 6 minutes, whisking occasionally.
Whisk in vanilla (be careful, it will bubble up) and cook 1 more minute.
Pour caramel into a jar, then refrigerate until cold. (the sauce will thicken as it cools)
Store in refrigerator up to 2 weeks. To serve, microwave briefly until sauce is pourable.