Sweet, salty, buttery, and decadent this salted caramel sauce is delicious on vanilla ice cream, cakes, cookies, and fresh fruit.
Slack Tide Salted Caramel Sauce
Sweet, salty, and buttery this sauce is delicious on vanilla ice cream, cookies, cakes, and fresh fruit.
1 Cup Sugar
4 Tbsp Unsalted Butter (cut into 3-4 pieces)
3/4 Cup Heavy Cream
1 Tsp Vanilla Extract
1 1/2 Tsp Maine Flake Sea Salt
Pour the sugar into a large, heavy bottom pot and turn onto medium-low heat. Using a whisk, stir frequently as the sugar melts. The sugar will start to clump together as it melts. As soon as the sugar has completely melted, add the butter.
As soon as you add the butter, the melted sugar will start to bubble dramatically, so whisk quickly and continuously until all of the butter has melted. At this point you can also turn the heat to very low.Once the butter has completely melted add the heavy cream by pouring in a slow stream while continuously whisking. When the heavy cream is completely mixed in, you can turn off the heat and immediately whisk in the vanilla and sea salt.
Pour the caramel into a heat-proof glass jar and allow it to sit at room temperature to cool. It will seem very thin while it’s hot, but will thicken as it cools.
Store in the refrigerator up to 2 weeks. To warm it up, let the jar of caramel sit in a bowl of very warm water for 10-15 minutes.
Serve over ice cream, cakes, cookies, or fruit.