(Salted) Caramel Sauce
Whether it's to fill a cake layer, topping for ice cream or popcorn, this sauce goes with everything. Extremely versatile in texture. Add a touch of sea salt to really punch the caramel sauce to a new level.
Ingredients
- 6 tbsp.. unsalted butter cold
- 201 g granulated sugar
- ½ cup heavy cream
- 2 tsp. vanilla extract
- 1 tsp. salt (sea salt) optional
Instructions
- In a medium sauce pan, place the sugar inside, while lightly mixing on medium heat. Let the sugar melt evenly, liquify and becomes auburn brown. Scrape for all the sugar to dissolve.
- After, add the vanilla and heavy cream, very slowly. The sauce will rise quickly and bubble, but keep stirring for 3-4 minutes.
- Remove from heat, strain into a heat-proof bowl. Add the salt and butter, while sauce is still hot. Let cool before use.
Notes
With proper refrigeration, the caramel sauce can last up to 2-4 weeks in the refrigerator.