Salted Caramel Sauce
Serve this sauce drizzled over a slice of warm pie and a scoop of vanilla ice cream. It is so good!
Serves: 12Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 1 cup sugar
- 2 Tbsp. water
- 2 Tbsp. light corn syrup
- ¾ cup heavy cream
- 4 Tbsp. unsalted butter
- 1½ tsp. sea salt, crushed
- In a medium saucepan with deep sides over medium-high heat, combine the sugar, water, and corn syrup. Brush down the sides of the pan with a wet pastry brush until it begins to bubble.
- Bring the mixture to a full boil and cook until the mixture becomes dark amber in color and smells like caramel, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter, and salt.
- Allow the caramel to cool to room temperature before serving.