Today I’ll share my favorite go-to recipe for salted caramel. It is perfect as a delicious ice cream topping, or to pour over brownies…
Salted Caramel
- 1 1/3 cup (280g) granulated sugar
- 1/3 cup (85g) water
- 3/4 cup (170g) heavy whipping cream
- 1 tsp vanilla paste
- 1/2 tsp salt
Measure cream into a small bowl or measuring cup and set aside.
In a small, heavy-duty saucepan, combine the sugar and water and gently stir to combine. Place saucepan over medium heat and stirring constantly, bring the mixture just to the boil. Stop stirring and allow the mixture to caramelize to a deep amber color.
Once the mixture has reached the amber color, remove from the heat and slowly add the cream in three additions, stirring well to incorporate. Mixture will bubble furiously so take care to avoid steam burns. When a smooth sauce is achieved, stir in the vanilla paste and salt.
Allow to cool completely. Store covered at room temperature for up to one week or refrigerated for three months.
Bring to room temperature before using.
This salted caramel is perfect an an ice cream or brownie topping. Give it a try – it may be your favorite, too.
I wish you all an amazing day. Let’s make the best of it.
