Magically Easy Salted Caramel Sauce
Making your own homemade sauces and dressings is a great money-saver, and it’s a lot of fun too. This recipe for Magically Easy Salted Caramel Sauce will guarantee that you never have to buy caramel again. The recipe only calls for five ingredients and the ingredients are probably already sitting in your pantry. Simply combine the ingredients and cook this caramel sauce on the stovetop. There is no end to the ways in which having a jar of Magically Easy Salted Caramel Sauce in your kitchen will come in handy. It’s time to bring on the sundaes, the caramel cakes, the candy, and all of the delightful sweets that you can imagine. Your family will love being able to use your homemade toppings to dress up their desserts. And you will love the money that you save by making this sauce in your own kitchen!
Notes
Bring on the sweets with these 10 Homemade Pound Cake Recipes!
Notes
If you are using a pot with a dark interior, it is hard to see when the right color has been achieved. Carefully spoon a small amount onto a white saucer to check – the color should be similar to maple syrup. If it gets darker it has a slight bitter taste, so check once or twice as the sugar cooks.
This sauce can be used in many ways - over ice cream, pound cake, and as an ingredient in all sorts of recipes which call for caramel. It stores for up to two weeks in the refrigerator – remove and let it come to room temperature before using.
Makes2 cups
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1/4 cup butter
- 2/3 cup heavy whipping cream
- 1/2 teaspoon flaked sea salt or more to taste
Instructions
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In a heavy saucepan over high heat, cook sugar and water, stirring constantly, until sugar is completely dissolved and comes to a boil. Stop stirring and allow mixture to cook undisturbed until it reaches a medium amber color (see note).
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Immediately add butter and whisk together until butter melts, then remove from heat. Carefully pour in the cream (the mixture will sputter and bubble). Add the salt and whisk until smooth, then set aside to cool and thicken.
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Store in a lidded glass jar in the refrigerator if not using immediately.