Salted Caramel Sauce
A very easy recipe for salted caramel. My “go to” that I make all the time for drizzling on ice cream, pancakes, bars and more!
Ingredients
- 1 cup caster sugar
- 1/2 cup water
- 3/4 cup heavy whipping cream
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Combine sugar and water in saucepan over medium heat.
- Bring to rolling boil, stirring to help dissolve the sugar.
- Boil for 5 to 8 minutes, until it turns a golden brown.
- Pour in the cream, whisking constantly. Be careful, as the caramel is hot and it will foam.
- Once the cream is combined, remove from heat and whisk in the salt and vanilla.
- The caramel will seem thin. It thickens alot as it cools.
Full Recipe & Notes
Salted caramel is dangerously addictive. It is perfect for storing in the refrigerator as a topping for ice cream, cakes (like Apple Cake or Vanilla Sponge Cake ), drizzling on cupcakes, as a dipping sauce (try it with these Baked Apple Pie Fries !), for churros , or simple eating with a spoon (erm yes, am guilty of that)…..the possibilities are endless! It is also perfect for making ahead and gifting as it keeps in the refrigerator for up to 3 weeks and in the freezer for up to 2 months.
Salted Caramel Sauce
Author: Mohamed Aziz
Prep: 3 minutes mins
Cook: 10 minutes mins
Total: 13 minutes mins
4.75 from 12 votes
__Servings 4 – 6
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A very easy recipe for salted caramel. My “go to” that I make all the time for drizzling on ice cream, pancakes, bars and more!
Ingredients
- ▢ 1 cup caster sugar
- ▢ 1/2 cup water
- ▢ 3/4 cup heavy whipping cream
- ▢ 1 tsp vanilla
- ▢ 1/4 tsp salt
Cook ModePrevent screen from sleeping
Instructions
- Combine sugar and water in saucepan over medium heat.
- Bring to rolling boil, stirring to help dissolve the sugar.
- Boil for 5 to 8 minutes, until it turns a golden brown.
- Pour in the cream, whisking constantly. Be careful, as the caramel is hot and it will foam.
- Once the cream is combined, remove from heat and whisk in the salt and vanilla.
- The caramel will seem thin. It thickens alot as it cools.
__Recipe Notes:
Store in an air tight container for up to 3 weeks in the refrigerator or up to 2 months in the freezer.
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