Salted Caramel Sauce
23
- Prep Time5 min
- Total Time5 min
- Makes1 Cup
(Photo: John Cullen)
Pour this luxurious sauce over ice cream, or turn it into four irresistible desserts.
Ingredients
1/4 cup unsalted butter
1/2 cup packed brown sugar
1 tsp vanilla
1/2 tsp kosher salt
1/2 cup 0.35 cream
Instructions
Melt butter in a small saucepan over medium heat. Add sugar. Bring to a gentle boil, whisking occasionally. Cook for 3 min. Stir in vanilla and salt until dissolved. Remove from heat and let stand 1 min. Whisk in cream until sauce is smooth.
Make-Ahead Tip
Sauce will keep well in an airtight container in the fridge for at least a week.
Nutrition (per serving)
Calories 76, Carbohydrates 7g, Fat 6g, Sodium 54mg.
Fall in love with one of our sweet variations:
Coffee Caramel: Add 1/2 tsp instant coffee granules in place of salt.
Spiced Caramel: Add 1/2 tsp cinnamon and 1/4 tsp nutmeg in place of salt.
Boozy Caramel: Omit salt. Stir in 1 tbsp rum or scotch just before serving.
Toffee Caramel: Stir in 1/4 cup toffee bits just before serving.
4 ways to serve it
Rustic caramel-apple pie recipe: This easy pie calls for store-bought puff pastry combined with this delicious sauce.
Rum-Caramel Pudding: Whisk 1 cup boozy caramel (above) with 1 egg yolk and 2 tbsp cornstarch in a medium bowl. Set aside. Bring 2 cups milk to a boil in a medium saucepan. Reduce heat to medium-low. Gradually whisk in caramel mixture. Cook, whisking constantly, until thickened, 2 min. Remove from heat. Serve warm or cold.
Salted-Caramel Ice Cream: Beat 1 1/2 cups 35% cream in a large bowl until soft peaks form, 2 to 3 min. Add 1 cup cooled rich salted-caramel sauce and beat until combined. Scrape into a 9 x 5-in. loaf pan. Cover surface with parchment paper. Freeze 4 to 5 hours. Let stand 15 min before serving.
Caramel Cookie Sandwich: Spread 1 tsp cooled coffee caramel (above) between 2 vanilla wafers.
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