Salted Caramel Sauce for Dipping

Apples, doughnuts, pears, pretzels, chocolate…let your imagination run wild with dipping options for this decadent Salted Caramel Sauce. 

Using a pan with a tight-fitting lid helps prevent crystals from forming, so your caramel is smooth and not grainy.

Caramel sauce will keep for up to 2 weeks in the refrigerator, and can be reheated before serving. If cooled and rewarmed, it may need to be thinned with a bit of cream or milk. 

Salted Caramel Sauce for Dipping

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

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Servings

1 Servings

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Ingredients

• 1 cup granulated sugar
• ½ cup water
• 6 tablespoons salted butter cubed, at room temperature
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• Sea salt

Instructions

• Heat sugar and water in a large skillet or wide saucepan with a lid, over medium heat. Swirl the pan very gently, just enough to evenly cover and moisten sugar with the water. Cover pan and cook for 3 minutes. 
• Remove lid, and allow sugar to boil for 5 minutes, or until it’s a deep amber color. Once a candy thermometer registers 350°F, carefully and slowly add butter and cream, as adding these ingredients will cause the caramel to sputter and steam. Stir until butter is melted and cream is incorporated.
• Add vanilla extract and a pinch of sea salt. Cool slightly before moving sauce to a heatproof container. Store in the refrigerator, up to 2 weeks. Serve sauce with apple slices, pears, pound cake, cookies, etc.