International•indulgent
Salted Caramel Sauce
(makes about 2 cups)
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 170 g unsalted butter (soften and cut into 5)
- 1 cup whipping cream/heavy cream (bring to room temp)
- 2 cups sugar
- 2 tsp salt
- 2 tsp vanilla extract
Instructions
- 1
Add sugar to a heavy sauce pan on med-high.
- 2
Allow sugar to melt then start to whisk as sugar melts.
- 3
Lower heat to med when sugar has melted and turn amber colour.
- 4
Add in butter one by by and whisk as you do it, it will bubble up quite vigorously.
- 5
Pour in heavy cream while whisking.
- 6
When combined remove from heat, stir in salt and vanilla extract.
- 7
Allow to cool for 20 mins before pouring into air-tight glass jar.
- 8
Store in fridge for up to 2 weeks.