Salted Caramel Sauce
Yield: 1 cup of sauce
 
Ingredients
  • 1 cup sugar
  • 6 TBs Salted Butter- cut into small pieces
  • ½ cup heavy cream
  • ½ tsp Sea Salt
Instructions
  1. Make sure all your ingredients are ready to go before you begin. Have the cream in a measuring cup and the butter in pieces near the saucepan.
  2. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. *A somewhat easier method involves mixing ½ cup water in with the sugar. It takes a while longer to caramelize, but the sugar is less likely to burn!
  3. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
  4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
  5. Add the Sea Salt. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
Recipe by The Baker Chick at https://www.thebakerchick.com/vanilla-bean-ice-cream-and-salted-caramel-sauce/