Salted Caramel Sauce
This Salted Caramel Sauce has been a house favorite for years now. It’s super easy to make, and so mouth-wateringly delicious! Silky smooth, soft, buttery, caramel-y (um but you already knew that part), oh just make some and you’ll be super happy!
It’s perfect over ice cream or pie. Drizzle it on fruit. It’s great on cake. It’s wonderful mixed into brownies or truffles. On a latte – fabulous (make your own caramel macchiato)! And of course, it gets eaten simply by the spoonful around here.
There really isn’t much I feel I need to say about this sauce other than it’s really amazing. It’s easy to make. You simply put some ingredients in a pan and wait for the right color. Then you add a few more ingredients to it. And, voila! That’s it. Once you try this sauce I doubt you’ll ever go back to jarred store-bought again. It’s that good. So go ahead, live a little! Make this Salted Caramel Sauce today and pour it over everything!
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Smooth and buttery, this salted caramel sauce is easy to make and even easier to eat
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons Fleur de Sel or good quality sea salt
- In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, swirling often, about 6-12 minutes (be careful, as it will darken rapidly once it reaches that stage). Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature. The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving.
You’ve seen me use this sauce on the Lemon Cloud Tart with Salted Caramel Sauce and in Salted Caramel Coffee Truffles. Click on the pictures below to get to the recipes.