Salted Caramel Sauce
This time last year I saved a picture of coffee ice cream topped off with caramel sauce. It’s been on my mind since. Yes, seriously that long. Packed it away for when the time was right. Last week was just that time! Only I decided to keep things simple and kid friendly. No whiskey. Whaaat?! I know, but I don’t want to hog the caramel sauce all to myself.
Apple pie, I’ll gladly hog all to myself. Bacon and bbq chicken pizza, totally willing to eat myself. In fact when it comes to apple pie, I’ll even make a second or something else for everyone else. Totally wrong and yet totally right. Caramel sauce, while I adore it, I’m willing to share. It’s awesome, easy and one of my new favorite ice cream toppings.
Up until last week, I’d been pretty much a strawberry sauce girl or fudge sauce or sprinkles… okay, or all of the above. No lie. Strawberries will always be my favorite for vanilla ice cream though. Caramel and chocolate sauce now are tied for second place. My favorite part about this, seriously, it’s ridiculously easy to make and comes together SO fast. I mean minutes. No major slaving away or anything. If you can watch ingredients in a saucepan and stir a little bit, you can make this. Pinkie swear.
Wanna know something else, because this can last at least several weeks, it’s totally gift-able! You could even put together a cute little ice cream package and include this in there.
But let’s not stop with just ice cream, this should be drizzled on cakes and other sweets too. Maybe a drizzle in your coffee even? ;) I won’t tell. A nice sweet way to start the day. I guarantee you’ll want to eat this straight off of the spoon too. Fair warning.
Yield: Roughly 1 cup
Cook Time: 15 minutes
Total Time: 20 minutes
Salted Caramel Sauce
Easy homemade salted caramel in minutes! A perfect topping for a wide variety of desserts.
1C granulated sugar
1/8 tsp cream of tartar
3 Tbsp water
1/4C butter, cut into chunks
1/2 tsp vanilla extract
1/2C heavy cream
1/2 tsp sea salt
Add sugar, cream of tartar and water to a medium saucepan, bring to a boil over medium-high heat. Cook without stirring until mixture begins to caramelize. Use a rubber spatula to gentle stir occasionally until mixture reaches a honey color.
Reduce heat to medium-low, continue to cook until mixture turns a deep amber, roughly 3-5 minutes.
Remove from heat, immediately whisk in vanilla and butter. Whisk in cream and sea salt.
Cool slightly in pan before pouring into glass storage or a bowl for immediate use.
Cool completely before covering and chilling. Warm before using.
Will last up to 2 weeks chilled.
Adapted from Bon Appetit