Easy Salted Caramel Sauce

What can I say about this salted caramel sauce other than it is one of the best sauces for chocolate desserts, ice cream sundaes or licking off the spoon for a little sweet treat.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 247

Author Janette

Ingredients

This recipe yields 1 ¼ cups (162 grams)

1 cup (200 grams) granulated/caster sugar
½ cup (118 ml) heavy cream, warmed slightly
3 tablespoons unsalted butter room temperature cut into cubes
½ teaspoon flaky sea salt

Instructions

To a medium saucepan add the sugar and 2 tablespoons of water. Heat over medium heat until sugar dissolve and starts to bubble. Continue to cook until it turns golden brown in color. Immediately remove from heat and slowly drizzle in the cream while whisking (it will bubble). Return back to the heat and simmer for a minute or so (there will be bubbles). If it clumps on the whisk, it will melt. Stir in the butter and the salt. Allow to cool. The sauce will thicken as it cools.
The sauce can be stored in a tight container for up to 2 weeks the refrigerator.

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