YIELD:1 1/2 cups sauce




1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1 teaspoon gray sea salt, crushed or kosher salt
Salted Caramel Variations, recipes follow
1 pint vanilla bean ice cream
1/2 cup whole milk
1/4 cup salted caramel sauce




In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

*Cook’s Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.



Uses for Salted Caramel Sauce:

Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce.
Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe.
Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
Salted Caramel Milkshake:
Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.


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2 Responses to “Salted Caramel Sauce”

  1. [...] wait to make these salted caramel bars, these salted caramel shortbread bites, and this salted caramel sauce.  Who knew that one salted caramel vanilla milkshake would start it [...]

  2. Rosemary Tynski says:

    Could you please tell me where you purchases these jars and of you sealed them in any way? Thanks so much!

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