Salted Caramel Sauce
I have a weak spot for caramel. And a really weak spot for salted caramel sauce. It is nothing short of a miracle. It’s so good in fact, I dedicated my Facebook status to it last week: “I’m thinking of leaving my husband for the salted caramel sauce I just made.” So many of you commented that you’d do the same so it’s safe to say I’m not alone on the caramel sauce! I wouldn’t really leave my husband for the sauce. Unless of course the caramel had a steady enough job to support me and two kids.
Buttery sweet love in a jar. That’s what the new name of this caramel sauce should be.This sauce is great on just about anything. Drizzled on ice cream or a brownie or my all time favorite- dripping from fresh strawberries. You may or may not find yourself sneaking down to the fridge in the middle of the night to enjoy this sauce straight from the jar. Not that I would know anything about that…
I dare you to make this and not burn your tongue on the caramel before it has time to cool off. I double dare you to make it and not eat it in the middle of the night. And I triple dog dare you to make this but not tell anyone so you can eat the whole magilla all by yourself.
This should be called crack in a jar. An easy “cheater” version of caramel sauce is homemade and lightly salted. It’s great for dipping strawberries into or drizzling over ice cream.
- 4 tablespoons butter
- 1 cup brown sugar
- 1/2 cup heavy whipping cream
- 2 teaspoons good sea salt
- 1 teaspoon pure vanilla extract
- Mix butter, brown sugar, cream, and salt in a saucepan over medium-high heat.
- Bring to a low boil and cook, whisking occasionally, for 3-5 minutes.
- Turn off heat and stir in vanilla extract.
- Pour sauce into a jar and refrigerate until cold.