Salted Caramel Sauce
This sauce is my personal favorite. I always add a little extra salt on top of the teaspoon in the recipe, for an extra fun kick.
- 1/4 C. Water
- 1 Cup Sugar
- 2/3 C. Heavy Whipping Cream
- 3 T. Butter
- 1 t. vanilla
- 1 t. salt
In a large saucepan, stir together the water and sugar over a medium heat.
Stir constantly until the sugar is completely dissolved and the mixture is bubbling around the edges.
Bring the pan to a rolling boil.
Stop stirring and let the mixture boil until it turns a caramel color. This takes me usually about 8 minutes.
Remove the mixture from the heat and stir in the heavy cream a tiny bit at a time.
The mixture bubbles up a lot when each amount of cream is added, so make sure to do this slowly.
Mix in the butter, vanilla, and salt. Stir until well combined.
Add the sauce to a mason jar and store in the fridge.
The sauce will become thicker when it cools, so heat it up before serving