It is always great to have salted caramel sauce in your refrigerator. Sweet, sticky, buttery caramel sauce has a unique taste and flavour. Drizzle on ice creams, cupcakes, quick breads, cakes, cookies, sweet buns, scones or just dip your fruits in it. It can transform ordinary sweets into delish desserts. You will even love a spoonful right out of the jar.
It is easy to make at home and can sit in the refrigerator for about three weeks.
Salted Caramel Sauce
1 cup granulated sugar (200g)
6 tablespoons butter (3/4 stick), cubed
½ cup heavy cream (120ml)
¾ teaspoon salt
½ teaspoon vanilla extract
Take sugar in a thick bottom pan. Cook over medium heat. Keep stirring with a rubber spatula or a wooden spoon.
Sugar will first become lumpy, but eventually melt and become amber coloured liquid. Keep stirring.
Once the sugar melts completely, becomes uniform in texture and turns golden, add butter and stir till butter melts completely (take care as the caramel is very hot and will bubble while adding butter). Add vanilla extract and salt and mix well.
Add cream slowly, stirring continuously.
Let the sauce boil for a minute. Turn off the heat. Let it cool. Store in a clean dry jar.
You may refrigerate it for three weeks.