OK – I kid you not. This is the easiest salted caramel sauce EVER and it is super delicious! I have used this on ice cream, brownies, my Valentine’s Day chocolate soufflé fiasco (no fault of the caramel sauce), and even on popcorn. It will also make a featured appearance on the apple crisp recipe coming to the blog soon!
The sauce has a rich, buttery, silky sweetness that is complemented with a light punch of salty zip. I recommend using a flaky sea salt (like Maldon) for best results. You can store leftovers in the fridge for up to a week (I actually stored mine in a small mason jar in the fridge for a month, but please use your discretion.)
When the sauce is cold, it does have a fairly gritty texture, so I definitely recommend reheating it before using to make it nice and smooth again.
Easy Homemade Salted Caramel Sauce
Ingredients
- ½ cup unsalted butter (1 stick)
- ¼ – ½ teaspoon flaky sea salt (like Maldon)
- 1 cup packed light brown sugar
- 2/3 cup heavy whipping cream
- 1 ½ teaspoons vanilla extract
Instructions
- In a medium saucepan, melt the butter and salt over medium-low heat, stirring occasionally to make sure it doesn’t start to brown.
- Whisk in the brown sugar until smooth.
- Whisk in the whipping cream until blended.
- Mix in the vanilla until thoroughly incorporated.
- Bring to a boil, stirring well for 1 minute. Allow to cool slightly so you don’t blister your mouth.
- Voila! Ready for serving!
One comment
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