Salted Caramel Sauce

Salted Caramel Sauce

A couple months ago I made some delicious cinnamon raisin bread pudding and homemade eggnog ice cream for our Gourmet Cooking Club and just felt like it needed a *little* something more to send it completely over the top.  I soon figured out that what was missing was Salted Caramel Sauce. Maybe one of the best things ever invented, in my opinion.  I have a pretty tried and true recipe that I’ve always loved but I wanted to try something different and hopefully a bit easier.  I found this recipe by Sally’s Baking Addiction and I knew it would probably be awesome because somehow her recipes are always fool-proof and absolutely delicious!  The girl knows what she’s doing.  And this recipe was spot-on delicious and easy to whip up!

My only change I might make was to reduce the salt just a touch, for me it was a bit much.  Contrasted with something very sweet like eggnog ice cream, it didn’t really bother me and was still delicious but I might reduce it to 3/4 t. salt instead of the 1 t. the recipe calls for.  Just my preference!  We also tried this salted caramel sauce over warm raisin oatmeal white chocolate chip cookies with a scoop of vanilla ice cream and it was absolutely divine.  I’ll have the cookie recipe soon so be sure and look for that!  In the meantime make a jar of this luscious, creamy, sweet and salty caramel sauce and have it ready and waiting in your refrigerator!

Enjoy!

Salted Caramel Sauce
 

Ingredients
  • 1 c. Granulated Sugar
  • 6 T. Salted Butter, cut up into 6 pieces
  • ½ c. Heavy Whipping Cream
  • 1 t. Salt

Instructions
  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. Very slowly, drizzle in ½ cup of heavy whipping cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
  8. Cover the caramel tightly and store for up to 2 weeks (it has been in my refrigerator for over a month) in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

Notes
Makes 1 cup.