Have you ever made caramel before? It’s actually very easy!
This salted caramel sauce that I learned from Sally’s Baking Addiction is delicious for adding into pies, dipping apples, and drizzling over ice cream.
I am a huge fan of doubling, (or tripling) recipes, but this is not a recipe that you should double. If you add too much sugar to the pan, it may not melt properly.
salted caramel sauce
- 1 c granulated sugar
- 6 T salted butter, cut in cubes
- 1/2 c heavy cream, at room temperature
- 1 t salt
In a medium saucepan, heat the sugar over medium heat. Stir constantly with a wooden spoon. Do not leave the pan unattended! The melting happens very fast. First, the sugar will begin to clump, and as you stir, it will melt into a light brown liquid.
Once all of the sugar is melted into liquid, add the butter while stirring. Slowly pour in the heavy cream while still stirring.
For about one minute, cook the caramel while it bubbles, still stirring very frequently.
Remove the pan from the heat and stir in the salt.
Keep in an airtight jar in the refrigerator.