SALTED CARAMEL SAUCE - FULL OF DAYS
SALTED CARAMEL SAUCE - A quick and easy 10-minute recipe for a sweet and salty treat.Incredible on ice cream, blended into your coffee or mixed into apple cider. Grab the full recipe here >> https://everydayfull.com/caramel-sauce/Posted by Full Of Days on Tuesday, October 10, 2017
Easy Homemade Salted Caramel Sauce
A sweet and salty addition to those special occasion treats.
A good salted caramel sauce is something everyone should have in their cooking repertoire. It’s one of those recipes that seems difficult, but is really quite simple to whisk together.
And SO IMPRESSIVE when brought to a party!
Have you ever tried making caramel sauce before? I was pleasantly surprised with the ease of this recipe and it makes a regular appearance in our home.
It’s especially delicious drizzled over ice cream, blended into coffee, as a dip for apples, or mixed into our Homemade Salted Caramel Apple Cider. I may or may not have been known to eat it right off the spoon, too! (#nojudgementzone)
Package it up in a mason jar and tie with a pretty bow to bring as a fantastic hostess gift, this will keep you from grabbing spoonfuls each time you pass the refrigerator! (wink, wink!)
Easy Homemade Caramel Sauce
- In a 2 quart sauce pan, add sugar and water and stir to combine. Turn on heat to medium.
- Allow sugar to come to a boil, give a quick stir, then continue to let it boil. You'll notice the sugar begins to darken in color a bit.
- Continue to stir every once in a while as the sugar darkens. Once the sugar darkens, add the butter and stir to combine (be careful, as caramel sauce can bubble up and steam once you add the butter).
- Remove pan from heat and stir in heavy cream (again, being careful, as caramel sauce can bubble up and steam once you add the cream).
- When your sauce is silky and smooth, add salt and stir to combine.
- Allow caramel to cool completely. Caramel will thicken as it cools.
- Use immediately, or transfer to a jar with lid and refrigerate until ready to use.
This recipe makes approximately 2 cups of caramel sauce. Store the sauce in the refrigerator and use within 2-3 weeks.
If you choose to sub coconut sugar for the organic sugar, be careful as the higher molasses content is more likely to burn while cooking. Keep a close eye on it, keep the heat lower and stir consistently! We love using coconut sugar and prefer the richer and deeper flavor it gives to the caramel.
Looking for more Fall treats?
- Gingerbread Latte
- Homemade Pear Pie
- Pumpkin Pie Spice
- Grammie’s Cream Cheese Pumpkin Pie
- Skillet Blackberry Pie