Salted Caramel Sauce. Need I say more? This time of year, I find myself drizzling this sauce over everything. I love it in coffee, hot chocolate, with my Cinnamon Pretzels, over warm apple pie. This sauce is a must have in your dessert arsenal, and with this recipe, you can have perfectly sweet, salty caramel goodness in less than 10 minutes. The best part about this recipe is that you don’t need a thermometer, and you don’t even have to do a cold water test.
Salted Caramel Sauce
- 1 cup of Light Brown Sugar
- 4 tablespoons Butter
- 1/2 cup Heavy Cream or Whipping Cream
- a pinch or two of salt (to taste)
In a medium sized pan, combine sugar, butter and 1/4 cup of heavy cream. Cook over medium heat until the sugar starts to melt and mixture becomes smooth (about 5 minutes). Add the remaining 1/4 cup of heavy cream and cook for another 1 – 2 minutes. Remember, the sauce will continue to thicken as it cools, so only cook until it is the consistency of real maple syrup. Remove from heat and add salt to taste. This sauce will keep in a fridge for about five days. Be sure to warm it (microwave is fine) before using it.
I told ya this was easy!