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.
- Cook Time
- Prep Time
- 1 CupServings
- 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
1. 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.
2. 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.
3. 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.