This salted caramel sauce may cause an addiction…Don’t say I didn’t warn you.
The list of things you can top with this sauce is endless. If it is sitting in your refrigerator you may not be able to stop yourself from pouring it over, into and on to literally everything. Or you can keep it simple and just eat it with a spoon.
I made a layer cake this weekend that I can’t wait to share with you on the blog. It involves two layers of vanilla bean cake smothered with this caramel sauce and lots of vanilla bean frosting!
Recipe: Salted Caramel Sauce
1 Cup Sugar
1 Tablespoon Water
6 Tablespoons Salted Butter, cut into cubes
1/2 Cup Heavy Cream
1/2 Teaspoon Sea Salt
You want to have all of your ingredients ready to go before you start melting your sugar. You will add the butter and cream to the melted sugar and you don’t want to burn the sugar while you are trying to grab ingredients.
Begin with a medium saucepan (your liquid will bubble up when you add the butter and cream therefore you need extra room in the saucepan, about 3 qt).
Add sugar and water to pan and whisk over medium high heat until sugar melts. Continue whisking vigorously until the sugar has melted completely or begins a boil.
Once sugar has melted immediately add the cubed butter and continue whisking until melted and remove from the heat.
Slowly pour in the cream, whisking continuously until the caramel stops bubbling and is smooth. Add salt and set aside to cool.
Pour into a serving dish or mason jar and keep in the refrigerator until ready to use to top anything from Ice cream and cakes to waffles or coffee!