This decadent salted caramel sauce is truly divine and will go with everything from our Cereal Crunch Brioche French Toast to ice cream to my Classic Vanilla Cheesecake. You'll want to lick the spoon, I promise! A candy thermometer is a must-have kitchen tool to ensure you heat the ingredients to the correct temperature before finishing the sauce to ensure a glossy, creamy texture that isn't grainy. It stores well in a glass container with a tight-fitting lid and will keep up to a month in the fridge (if it lasts that long!) making it a great homemade gift for any dessert lovers in your life!
INGREDIENTS
- 1-½ C. Light Brown Sugar, packed
- ½ C. Light Corn Syrup
- 4 Tbsp. Unsalted Butter
- ½ C. Heavy Whipping Cream
- 1 tsp. Pure Vanilla Extract
- ½ tsp. Kosher Salt
INSTRUCTIONS
Step 1: Gather and measure your ingredients, and grab a large, heavy-bottomed pot.
Step 2: Over medium heat, add the brown sugar and corn syrup, stirring fairly consistently until the sugar has fully dissolved.
Step 3: Clip a candy thermometer to the side of the pan, increase the temperature slightly, and bring the mixture to a rolling boil, until the thermometer reaches the 'softball stage' (about 240℉). You can stir every now and again using a wooden spoon, but it's best to leave alone.
Step 4: Once the mixture has come to temperature, remove the pot from heat and stir in the butter, heavy cream, vanilla and salt. Continue mixing until smooth and cohesive.
Allow the sauce to cool before serving or storing in a glass jar with a tight-fitting lid.
Salted Caramel Sauce can be stored in the refrigerator for up to one month.
Decadent Salted Caramel Sauce
Equipment
- Large, Heavy-Bottomed Pot
- Candy Thermometer
- Rubber Spatula
- Wooden Spoon
- Measuring Cups and Spoons
Ingredients
- 1-½ C. Light Brown Sugar, packed
- ½ C. Light Corn Syrup
- 4 Tbsp. Unsalted Butter
- ½ C. Heavy Whipping Cream
- 1 tsp. Pure Vanilla Extract
- ½ tsp. Kosher Salt
Instructions
- Measure your ingredients, and grab a large, heavy-bottomed pot.
- Over medium heat, add the brown sugar and corn syrup, stirring fairly consistently until the sugar has fully dissolved.
- Clip a candy thermometer to the side of the pan, increase the temperature slightly, and bring the mixture to a rolling boil, until the thermometer reaches the 'softball stage' (about 240℉). You can stir every now and again using a wooden spoon, but it's best to leave alone.
- Once the mixture has come to temperature, remove the pot from heat and stir in the butter, heavy cream, vanilla and salt. Continue mixing until smooth and cohesive. Allow the sauce to cool before serving or storing in a glass jar with a tight-fitting lid.
- Salted Caramel Sauce can be stored in the refrigerator for up to one month.
