Salted Caramel Sauce
Salted Caramel Sauce
Get this quick and easy sauce recipe from Tia Mowry at Home to go with your cakes and desserts.
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 1 cup Granulated Sugar
  • 1 tablespoon light Corn syrup
  • ¾ cup Heavy Cream
  • 1 tablespoon Vanilla Extract
  • 4 tablespoons Butter
  • ½ teaspoon Sea Salt
  1. In a large saucepan with tall sides (because the mixture will bubble), combine the sugar, corn syrup and 1/4 cup water. Heat over medium-low heat until the sugar dissolves, stirring occasionally. Increase the heat to medium-high and bring to a boil without stirring. Boil to a deep amber color, 5 to 6 minutes
  2. Remove the pan from the heat and whisk in the cream (be careful the caramel will bubble up vigorously!). Whisk in the vanilla, butter and salt. Let cool slightly, then transfer to a glass jar with a lid (The caramel sauce will keep for 3 to 4 months in the refrigerator)

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