Everyone needs salted caramel in their life; it would not be complete without it. It has the perfect balance of savory vs. sweet – salt vs. sugar. It’s creamy, sweet, and salty, a truly sinfully delicious event. It’s difficult to stop tasting spoonful after spoonful; but then again, why stop?
This is the same sauce used in Salted Caramel Apple Pie and Samoas Cookie Pie.
Don’t stop at pies though! This sauce is perfect for ice cream topping, dipping apple slices, bananas, pretzels, or taking spoonfuls straight from the jar. It’s great for “cutting” the sugar with that salty “bite.” It reminds me of salt-rimmed margaritas. What is it about salt with caramel that’s so mind-stopping good?!
Regardless, I am sure you can think of a plethora of other uses for salted caramel.
You only need about 10 minutes to create what may well be your new favorite topping; it’s truly that easy.
So, go get saucy in the kitchen and enjoy!
Salted Caramel Sauce
Ingredients
- 1/4 cup butter
- 1/2 cup pure cane brown sugar, packed
- 1/2 cup pure cane granulated sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons corn syrup
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- In a medium-sized saucepan over medium heat, add butter, sugars, whipping cream, and salt.
- Bring to a boil, reduce heat to medium low and simmer for 6 minutes, stirring occasionally with silicone spatula or whisk.
- Stir in vanilla (it will bubble up) and simmer about 1 more minute.
- Pour caramel into bowl to cool, store in refrigerator. Makes about 1 cup.
