Salted Caramel Sauce

"Every baker needs a good recipe for Salted Caramel Sauce. Am I right? It can be used in so many ways. Simply fill cupcakes with it for an unexpected surprise, like in my Apple Cider Cupcakes or stir through a no-churn ice cream as in my Salted Caramel Brownie Ice Cream. Or take it up a notch and create a whole 2-layer cake dedicated to this luscious sauce, as in my Salted Caramel Cake. The list goes on as to how this delectable sauce can be used. The bonus is, that this sweet pot of gold can be stored in the fridge so that you can reach in, take a scoop and enjoy it at any time! I've definitely been known to enjoy it by the spoonful! It’s quick and simple to make but a word of warning caramel gets hot, like seriously burns you hot, so when you're making this, ensure there are no kids around to pull the pan off the stovetop. Fully dedicate fifteen minutes to make it with no distractions. Caramel can turn from golden brown to burnt in the blink of an eye. Follow my step-by-step guide with images below so that you can take the intimidation right out of making this sauce. "

Preparation Time15 min

Cooking Time10 min

Cooking Vessel Sizesaucepan