Salted Caramel Sauce

By November 15, 2014Uncategorized

Salted Caramel Sauce

Just enough salt makes it perfect—with caramelized sugar and vanilla. The now classic flavor of salted caramel wins again!!

There are so many delicious uses for this sauce. In and on pie of course, on fresh apples, on ice cream, cake, cookies. In a cocktail, apple cider or hot chocolate. Let’s go on…comment when you figure out a new one!!


Salted Caramel Sauce
This perfect, sugary sauce is in it for the long haul. If any is leftover it can be kept refrigerated for up to a month. That means the good keeps on giving!
Yield: 1 ½ cups
  • 1 ½ cups sugar
  • 2 tsp sea salt
  • ½ cup heavy cream
  • 1 tbsp butter
  • ¼ tsp vanilla extract
  1. Combine ½ cup water, sugar and salt in a medium saucepan over medium-high heat. Stir until sugar is dissolved, then remove spoon.
  2. Brush inside edges of pan with water to dissolve any sugar crystals. Reduce heat to medium, then allow mixture to boil, gently swirling pan occasionally. Cook to a light amber color, 20 to 25 min, remove from heat and stir in cream and butter with a clean spoon (mixture will bubble, then settle). Stir in vanilla and set aside to cool. Sauce can be refrigerated for up to a month.




Recipe by Tara Bench
Food Styling by Tara Bench

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