Salted Caramel Sauce


Hot or cold we love the salted burnt sugar flavor in this sauce. It takes many a dessert to new levels. Feel free to omit the salt, either way homemade taste is the absolute best.

1 cup sugar
2/3 cup brown sugar
1 tablespoon light corn syrup
1 cup heavy cream
1 tablespoon of sweet butter
1 teaspoon kosher or sea salt

1. Combine sugars, corn syrup and water in a heavy bottomed saucepan over medium heat.
Using a wooden spoon or high heat silicone spatula stir only to dissolve sugars and let mixture
come to a boil. Being very careful not to burn the mixture, boil until the mixture is a dark amber color or registers at 355º-360º on a candy thermometer  If the mixture is boiling unevenly give it a quick stir.
2. Being very careful add the heavy cream- it will spurt and bubble- stir until incorporated. Remove from heat, fold in butter and cool completly.
3. Gently fold in the salt and pour into a clean jar or bottle. Do not over mix.

Store in the refrigerator for up to one month.

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