This is my go to caramel sauce. You can make this salted caramel or non salted caramel with the use of salt or not. If you plan on making this as a salted caramel, do not attempt using Kosher salt or table salt as this will be way too salty and will not give you the desired results.
You can use this for desserts, ice cream, cakes, or eating straight out the jar, one of my favorite guilty pleasures. Keep on hand to use any time you want to add a little sexy sweetness to your favorite desserts.
Sexy Salted Caramel Sauce
A sinfully, silky indulgent caramel sauce for all of your desserts!
- If you wish to make this into a butterscotch sauce, use brown sugar in place of the white sugar. Most caramel sauces are a combination of butter, some from of cream (heavy, half and half, or even evaporated milk) and either brown or white sugar.
- 10 tbsp. of unsalted butter at room temperature
- 1 cup of heavy cream at room temperature
- 2 cups of white sugar
- 1 tsp. of vanilla
- 3/4 tbsp. of Trapani Sicilian flaked sea salt or fleur de sel ( I use Trapani flaked sea salt)
- In a large saucepan, over medium heat add in sugar. Mix, and stir, I start with a spoon and end with a whisk, this is a labor of love well worth the bounty! Watch carefully or this will burn, not the taste you want, keeping a watchful eye, keep this going for about 6 minutes or until it turns a nice amber color! You will begin to smell it and know you are there!
- When you have that golden nectar of the God’s color, take off heat, add in butter, now this will spit up at you and hiss something awful, be safe and whisk. Add back to burner for a minute, take off again, and add the heavy cream, off the burner please, whisk as this too will bubble up, put back on heat one more time to incorporate, remove from heat. Add in vanilla whisk well. Let cool about fifteen minutes, then place into mason jar for future use, or use immediately in your desserts. This keeps for about 4 weeks in refrigerator, in sealed container.