Caramel Sauce/Salted Caramel Sauce

I love caramel!  I usually choose caramel over chocolate and never refuse chocolate and caramel together!

Just about anything tastes better when it is covered in caramel. Several years ago we traveled to Argentina.  Each morning at our hotel they served breakfast.  There was always a huge bowl, and I mean huge (punch bowl size) full of dulce de leche which is caramel.  They put it on everything – over their fruit, on their toast.  They know how to eat!

One of the latest food trends is salted caramel.  I love the sweet and salty combination.   Today’s recipe is the caramel sauce I have made for years.  It can easily be turned into Salted Caramel Sauce by adding a teaspoon of sea salt!

I split the batch in half and added salt to half.  Jim came home from work and tasted the one with salt.  He isn’t quite as up on the latest food trends and he was wondering how he was going to tell me that I put too much salt in the caramel sauce!


I love caramel sauce on ice cream and this week I will share a few recipes that I love to put the caramel sauce on but sometimes the best way to eat it is straight out of the jar with a spoon!

One of my favorite things to put caramel sauce on is apple crisp and ice cream.  The perfect Fall dessert. I love my apple crisp recipe and usually 1 1/2 times the topping because it is so yummy.  It uses oats and graham crackers.

One word of caution:  when you reheat it in the microwave do not allow it to boil.  Warm it up slowly.  If it cooks too much the caramel sauce will get grainy and harden when you put it on ice cream or anything cold.

Caramel Sauce/Salted Caramel Sauce

Ingredients

  • 1 C brown sugar
  • 1/4 C light corn syrup
  • 1/3 C whipping cream
  • 3 Tbsp butter
  • 1 tsp vanilla
  • For salted caramel use 1/2 - 1 tsp coarse sea salt. Add salt to desired saltiness.

Instructions

  • Cook sugar, syrup and whip cream over medium heat for 5-6 minutes or until it reaches 230 degrees on a candy thermometer.
  • Stir in butter and vanilla.
  • Serve warm.
  • Refrigerate.
  • When reheating do not allow it to boil or it will get grainy and harden when put on ice cream.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. says

    Hi!
    I´ll start by saying I love your blog! I have no idea how I got here but now I come every day! :)
    Dulce de Leite (doce de leite here in brazil) is originally made only with milk and sugar, in a huge pot where you stir for hours. After it evaporates you´re left with the doce de leite. The longer you stir the harder it gets (my grandmother makes it in candy bite size little squares – heavenly!). Here the distinction between doce de leite and caramel is that caramel is sugar based (sometimes only sugar) and doce le leite is milk based.
    This post made me hungry for my grandmother’s doce de leite…..
    :)

  2. says

    Hi, Leigh Ann.

    I love your blog and am anxious to try some of your recipes. I do have a question on this recipe. Once made, how long is the Caramel Sauce good? One week? Two weeks? And how much does it yield? Thanks!

    • says

      It has never lasted longer than a week in the refrigerator at our house because we eat it all but I think I would pop it into the freezer after a week or two so just to be sure although I have had store bought caramel sauce last for several months in refrigerator before so you would probably be safe with longer. The recipe yields about a 1 1/2 cups of sauce.

  3. says

    Yum, yum. Love the salted caramel trend. In fact, I made a delicious chocolate cake with salted caramel frosting on the weekend. It was amazing. Still nibbling away and savouring every bite.

  4. Georgia says

    I am in Utah (looks like you’re in Portland?), so should I decrease the temp by about 8 degrees? My elevation’s around 4,300 feet.

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