Salted Caramel Sauce

Cocoa mini cupcakes with salted caramel buttercream and salted caramel sauce

 

 

I love salt.... seriously, it is a hard core love affair with that stuff...
I like sweets of course, but they are SO much better when they have a bit of salt in them.
Salt just enhances all of the flavors and makes everything pop...right in your mouth - YUM!

Salted caramel is everywhere these days... sauces, ice cream, cakes, brownies, everywhere. It is pretty much the perfect base for a myriad of desserts...and maybe chips or something, I mean it is pretty amazing.

This is simple, quick and only has 5 ingredients... most of which you probably have in your home right now...so read on and then quick, run to the kitchen and whip up a batch of this yumminess!

Salted Caramel Sauce

2 cups sugar ( I used evaporated cane juice crystals)
3/4 cup (or 12 tablespoons) butter - cut into pieces
1 cup room temperature heavy cream
1.5 tablespoons flaky sea salt (large pieces are what you are looking for here)
1 vanilla bean, cut in half and scraped to get the seeds out (or 2 teaspoons vanilla extract)

Add all sugar to a heavy bottomed saucepan
Stir sugar until all sugar has melted
Once all sugar has melted, carefully watch but do not stir until sugar turns a deep amber color and reaches 350 degrees (use a candy thermometer clipped to the pan to help with this step if desired)
As SOON as sugar reaches 350, add the butter in and stir until melted
Remove the pan from heat and add in HALF of the cream and vanilla bean seeds/extract (be careful, it will bubble up and possibly splatter), stir well
Whisk in sea salt and let pan cool on stove (turned off) about 5-10 minutes
Add in remaining cream and stir to incorporate
Store in a bottle or jug in the refrigerator for up to a month (if it lasts that long)

Stir in the cream, yum

adding in remaining cream



Oh, she's so pretty!