I have a thing for caramel, especially salted caramel. Last year, I made a gingersnap cheese cake with salted caramel sauce. I used this recipe which I found with a Pioneer Women Pumpkin Gingersnap Cheesecake recipe. I liked this recipe, because unlike other salted caramel sauce recipes, this seemed easy. Instead of heating sugar up to a very specific temperature measured with a candy thermometer and then carefully adding heavy cream that may bubble up fast and all over the place, you just mix these items all together and once and cook a bit until thickened. And guess what. It's tastes amazing! Really, really, really good. So now I dream of all the things I can use this sauce one, including brownies, ice cream sundaes, cheese cake, grilled peaches.... the list can go on and on. Whip some up and store in the fridge so it's ready for a special treat. Enjoy!
Easy Salted Caramel Sauce Recipe
- 1 cup packed brown sugar
- ½ cup heavy cream
- 4 tablespoons (½ stick) salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5-7 minutes. Pour into mason jar. Let cool, then refrigerate until needed. Serve warm or at room temperature.