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You are here: Home / recipe / No Fail Salted Caramel Sauce

No Fail Salted Caramel Sauce

July 15, 2017 by Suzie the Foodie 3 Comments

No Fail Salted Caramel Sauce

Get Recipe!

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.

The Ingredients

No Fail Salted Caramel Sauce

You will need 2/3 cup packed brown sugar, 1/3 cup heavy cream, 1/4 cup unsalted butter, 1 tsp vanilla extract and…

No Fail Salted Caramel Sauce

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).

Directions

No Fail Salted Caramel Sauce

In a small sauce pan melt together the cream, butter, brown sugar and salt.

No Fail Salted Caramel Sauce

Bring to a simmer and whisk for 5 minutes until the sugar has dissolved.

No Fail Salted Caramel Sauce

Remove from heat and whisk in the vanilla.

Foodie Results

No Fail Salted Caramel Sauce

The sauce was quite molten when I took this photograph.

No Fail Salted Caramel Sauce

Get Recipe!

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!

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Filed Under: Bucket List, caramel, recipe, sauce, tutorial Tagged With: Bucket List, caramel, no fail, recipe, sauce, Suzie the Foodie, tutorial

Comments

  1. Debra She Who Seeks says

    July 16, 2017 at 12:44 pm

    That last photo is positively SINFUL!

    Reply
    • Suzie the Foodie says

      July 16, 2017 at 5:18 pm

      Thank you! LOL. 🙂 Tasted quite sinful as well.

      Reply
  2. Sarah says

    December 11, 2018 at 12:18 pm

    Hi Suzie
    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?

    Reply

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