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!
- 1 c. Granulated Sugar
- 6 T. Salted Butter, cut up into 6 pieces
- ½ c. Heavy Whipping Cream
- 1 t. Salt
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- 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.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- 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.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- 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.
