Salted Caramel Sauce
This recipe is a delicious, fast and fuss free salted caramel sauce perfect for flavoring buttercream, topping ice cream, pie or brownies. It is a sauce, not a chewy caramel recipe! When using to flavor buttercream, I omit the liquid I usually add to my butter ABC recipe and replace it with 5 oz of salted caramel sauce.
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Ingredients
- 3.75 ounces Brown Sugar
- 4 ounces Salted Butter - cubed
- 2 tbsp Corn Syrup
- 2 tbsp Vanilla Bean Paste* - (recipe to make your own can be found below)
- 4 oz Heavy Cream
- 1/2 tsp. Salt
Instructions
- Combine sugar, corn syrup, butter and vanilla in a small saucepan over medium heat.
- Bring to a boil and continue to cook until temperature reaches 220 degrees F. Stirring is not required, just set your timer and wait! It takes approximately 8 minutes on my stovetop.
- When the sugar mixture reaches 220, remove from heat and add salt and heavy cream. Stir with a whisk until completely combined.
- Let cool to room temperature and pour into an airtight jar. It makes a little more than 1 ¼ c or 10oz. It will thicken slightly as it cools.
Notes
Store in the refrigerator for 3-4 weeks. To use, reheat in microwave at 15 second intervals until it is the desired temperature.
Click here for a recipe to make your own vanilla paste by Shannon Bond.