Technically this is a bit of a cheat when it comes to making caramel sauce so I would not say it technically fulfills my Foodie Bucket List.
Still! This sauce is fairly easy, fast and perhaps a little salty caramel sauce. Why salty? The original recipe calls for brown sugar and I knew that it would need a nice salty edge to round it off.
Instead of caramelizing the sugar on its own and then finishing it the classic way, this recipe takes just over 5 minutes and is so easy to make with delicious results. Want to keep it super sweet? Skip the salt.
You will need 2/3 cup packed brown sugar, 1/3 cup heavy cream, 1/4 cup unsalted butter, 1 tsp vanilla extract and…
A nice big pinch of sea salt! Two if your fingers are tiny like mine. Probably around 1/4 tsp of sea salt (more if you want it really salty).
In a small sauce pan melt together the cream, butter, brown sugar and salt.
Bring to a simmer and whisk for 5 minutes until the sugar has dissolved.
Remove from heat and whisk in the vanilla.
The sauce was quite molten when I took this photograph.
I made it to serve over a sticky toffee pudding made in the… Instant Pot! What a huge success. Both the sauce AND the pudding. Mind-blowing.