Cooked to a golden caramel color and finished smooth with cream and butter, this rich caramel sauce perfect for drizzling over ice cream, cakes, and other desserts. Store in the fridge for up to two weeks and enjoy a homemade sweet touch anytime.
Ingredients
1 cup granulated sugar
¼ cup water
¼ teaspoon kosher salt
⅓ cup heavy whipping cream
¼ cup salted butter, cut up
Directions
- In a heavy medium saucepan, combine sugar, water and salt. Bring to a simmer over medium heat. Cook for 5 minutes or until sugar is completely dissolved, stirring occasionally. Increase heat to medium-high. Cook, without stirring, for 4 to 5 minutes more or until caramel-colored.
- Remove saucepan from heat. Carefully add cream and butter; stir until smooth. Cool for 15 minutes. Transfer to a heat-resistant bowl to cool completely. Store in a covered container in the refrigerator for up to 2 weeks.
