Salted Caramel Sauce (recipe from Brown Eyed Baker)
Makes 2 cups of sauce
  • 2 cups white sugar
  • 12 TBSP unsalted butter, room temperature and cut into pieces
  • 1 cup heavy cream, room temperature
  • 1 TBSP of sea salt
  1. Add the sugar to a large sauce pan and cook over medium to high heat until melted. Whisk constantly so that you do not burn the sugar. I started whisking immediately, even before the sugar melted. It will take a while to melt.
  2. Once the sugar is melted, continue to cook until it has become an amber color, almost reddish brown. It will have a slightly toasted aroma. Do not let it get too dark, or it will burn. You will definitely know if you burned it, because it will go from that nice aroma to smelling burnt. Once the sugar is the correct color (or 350 degrees on a candy thermometer) add the butter and whisk until it is fully incorporated. Be careful, because adding the butter to the hot sugar will cause vigorous bubbling.
  3. Once the butter is added, remove from heat and add the heavy cream slowly, whisking constantly. Again, the addition of the cream will cause bubbling, so be careful. When the cream is mixed in, add the sea salt.
  4. Let sit for 15 minutes and then pour into a glass mason jar and allow to cool to room temperature. The sauce can last 2 weeks in the refrigerator, but I bet that it won't even be there that long because it is so yummy!
Recipe by It's Always Someone's Birthday at