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.
The pudding is coming up next!
Debra She Who Seeks says
That last photo is positively SINFUL!
Suzie the Foodie says
Thank you! LOL. 🙂 Tasted quite sinful as well.
Can this sauce be made in advance, cooled, and then reheated when needed?
If so, how would you store it?
And how would you reheat it?