Dangerously Good Salted Caramel Sauce
This gooey salted caramel sauce is so downright delicious that it’s dangerous.
For your own safety, I shouldn’t tell you that this salted caramel sauce requires only 4 simple ingredients that you likely already have on hand. I shouldn’t explain how unbelievably easy it is to make and that it will take you less than 20 minutes to go from stovetop to spoonful. And I definitely shouldn’t list the many ways this incredibly versatile sauce can be consumed.
Should you choose to proceed, I can’t be held responsible for the volume of caramel you consume. Let the record show: you have been warned.
I won’t even admit to you the number of times I snuck a spoonful of this caramel straight from the jar. While magnificent as the star of the show, this sauce can win hearts and tastebuds in a supporting role in other desserts, too. There’s no wrong way to enjoy this liquid gold:
- Drizzled over sundaes
- Sandwiched between fluffy layers of cake
- Incorporated into a traditional favorite, like these salted caramel coconut macaroons
Dangerously Good Salted Caramel Sauce
There’s no wrong way to enjoy this dangerously good salted caramel sauce. Quick and easy to prepare and incredibly versatile paired in other desserts!
- Cook Time: 15 min
- Total Time: 15 minutes
- Yield: 1 1/4 cups 1x
- Method: Stovetop
Ingredients
- 1 cup sugar
- 6 tablespoons butter, room temperature
- 1/2 cup cream
- 1 teaspoon sea salt
Instructions
- In a heavy bottomed sauce pan, heat the sugar on medium low heat, stirring periodically, until its completely melted. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn. As the sugar melts, increase the frequency of your stirring.
- Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. (Don’t worry. This is just the hot sugar reacting to the room temperature butter.)
- Pour in the heavy cream and sea salt. Stir until completely combined.
- Pour into small bowl or cup and allow to cool completely before using. The caramel will continue to thicken during this time.
Notes
Keeps in the fridge for up to 1 month.
Keywords: Caramel, salted caramel, caramel sauce
