If you haven’t already noticed – I’m on a bit of a salted caramel buzz at the moment. It just goes with everything – in milkshakes, on pancakes, on ice cream, or even in buttercream.
salted caramel sauce
adapted from gimme some oven
1/4 cup sugar
2 tbsp water
1/4 cup heavy cream
1 tsp vanilla
2 tbsp butter
2 tsp salt
Combine sugar and water in medium saucepan and place over medium-high heat. Bring to boil. If sugar crystals start to form on the sides of the pan brush the sides down with a pastry brush dipped in water.
Once the sugar is dissolved, continue to cook without stirring until it becomes a deep amber colour – make sure to watch carefully, the sugar can burn very quickly! Remove from heat and slowly add heavy cream, vanilla, butter and salt. Stir thoroughly to combine.
Pour into an airtight container (I used an old jam jar) and once cooled place in fridge. Before using you may have to let it sit at room temperature, or if you’re impatient like I am put the jar in a large bowl and add hot water. Remove from hot water when it turns into a sauce consistency (about 5 min).