Salted Caramel Sauce
Salted Caramel Sauce ... some recipes are so simple yet so amazing that you keep going back to them over and over again. This recipe for Salted Caramel Sauce is one of them. Basic, simple, four ingredient, indulgent good and always handy to have on hand. Dangerous too since you somehow keep walking towards the jar to get 'just another little spoonful'!
Ingredients
- 1 cup granulated sugar
- ½ cup single cream
- ½ cup unsalted butter
- ½ tsp Sea salt
Instructions
- Keep all the ingredients ready. Be careful when you work with melting sugar.
- Place the sugar in a heavy bottom saucepan over medium heat, stir a couple of times, else swirl the pan.
- Once all the sugar has melted to an even brown, work swiftly because sugar tends to burn very fast. Immediately add the butter {mine was straight out of the freezer} and simmer until the butter has melted, stirring often, for a couple of minutes. Be careful since the mixture might splatter.
- Now carefully drizzle in the cream as the mixture will continue to bubble rapidly and splatter until the temperatures settle.
- Stir in the sea salt, simmer for a minute. Allow to cool a little bit, then pour into a jar, or use as desired. The sauce continues to thicken up as it cools.
- Refrigerate the sauce once cool. It stays good for up to 2 weeks in the fridge.
Notes
Note: Store in a lidded glass jar. Heat in the microwave briefly for 10-20 seconds before using.