Salted Caramel Sauce - Piper Cooks

Delicious, healthy, fun family food.

Delicious, healthy, fun family food.

Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel Sauce Pipercooks.com

This caramel sauce is the one used in my Apple Sheet Cake, as shown in the photo above.  Its great on many different desserts, and especially great on ice cream.  You can decide whether to make it salted or not.  I usually will put 1/2 teaspoon of salt in and then garnish a dessert with Fleur de Sel.  Its your choice though, make it how you want to!

Salted Caramel Sauce

Salted Caramel Sauce
 
Author:
Ingredients
  • 1 cup sugar
  • 6 tablespoons butter
  • ½ cup cream
  • 1 teaspoon vanilla extract
  • Fleur de sel to garnish, or ½ – 1 teaspoon salt stirred in
Instructions
  1. Heat the sugar in a medium pan over medium heat, stirring with a wooden spoon. It will begin to melt, then clump, and then melt again.
  2. Cook until amber in color, making sure not to burn it.
  3. Add the butter, stirring to combine, being careful as it will bubble up and splatter. (The sugar is so hot, it can burn your skin very badly, so be extra careful!)
  4. Do the same with the cream. (If the caramel seems likes it separated at this point, just keep heating and stirring and it will come back together.) Boil for one minute, then remove from heat and add vanilla.
  5. And ½ - 1 teaspoon of salt stirred into the caramel, or use Fleur de Sel as garnish on your dessert for a salted caramel. (Omit salt completely if you prefer)

 

 

Check it out – this recipe has been linked WhatsCookinWednesday, ThrowbackThursday, SaucySaturdays,. Visit these sites for even more recipes.

*****

If you liked this recipe, check my sidebar to follow me by email to have new recipe posts sent straight to you. Or follow me on Instagram, Twitter, Pinterest, or Facebook so you don’t miss new recipes.

Share photos of your creations using my recipes and hashtag them #pipercooks on Instagram or tag me there @checkforpulse

Enjoy your day!

Subscribe to Piper Cooks
 



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: