Salted Caramel Sauce

Ingredients

• 1 cup (200g) granulated sugar

• 6 Tablespoons (85g) unsalted butter, at room temperature and sliced into 6 pieces

• 1/2 cup (120ml) heavy cream, at room temperature

• 1 teaspoon salt

Instructions

1. In a medium saucepan, heat sugar over medium heat, stirring constantly with a high heat-resistant rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid.

2. After sugar is completely melted, stir in the butter until melted and combined.

3. Stir constantly as you very slowly pour in the heavy cream. until combined. Stop stirring and allow to boil for 1 minute, until it is about 220°F.

4. Remove from heat and stir in the salt. The caramel will be a thin liquid at this point, it will thicken as it cools.

5. Allow to slightly cool down before using.

6. Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

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Author: Sally’s Baking Recipes

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

• Yield: 1 cup