Originally published in the January + February 2018 issue. Photo by Craig Boyko.
Salted Caramel SauceBy Chatelaine
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It doesn't get more luxe than thick caramel sauce. Try it poured over ice cream for the ultimate DIY sundae.
- ¼ cup unsalted butter
- ½ cup packed brown sugar
- 1 tsp vanilla
- ½ tsp kosher salt
- ½ cup 35% cream
- Melt butter in a small saucepan over medium heat. Add sugar. Bring to a gentle boil, whisking occasionally. Cook for 3 min. Stir in vanilla and salt until dissolved. Remove from heat and let stand 1 min. Whisk in cream until sauce is smooth. Refrigerate for up to 10 days.
How to use it
- Drizzle over ice cream
- Serve as a dip with apple or pear slices
- Pour it over apple pie
- Spread cooled caramel between vanilla wafers to make sandwich cookies
- Top waffles
- Give it as a gift: seal in jars and add cute tags
Nutrition (per serving)
- 7 g,
- 6 g,
- 54 mg.