Who doesn’t love a good salty sweet caramel? It can be used in so many ways, from topping off your favorite ice cream, to an orange upside cake. In this case, I made this caramel sauce as a topping, and filling for chocolate caramel turtle cupcakes.
With just 5 ingredients, this sauce is easy to make and really tastes home made.
- 1 cup fine bakers sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter cubed
- 1 teaspoon sea salt
To a medium saucepan add the sugar and water.
Heat over medium-low heat until sugar dissolves.
Increase the heat until the sugar mixture bubbles and continue to cook until it turns amber.
Immediately remove from heat.
Whisk in the heavy cream (it will bubble) until well mixed.
Stir in the butter and the salt.
Allow to cool.
The sauce can be stored in a tight container for up to 2 weeks the refrigerator.