A good portion of my life was spent loving chocolate and brushing caramel aside. That was a mistake. Both chocolate and caramel have their beautiful and delicious benefits, and it was wrong of me to neglect caramel for so long. I’m sorry, caramel.
Last year I attempted a Pinterest recipe of salted caramel bark, and it was a big hit! I brought it to a baby shower and to a Christmas party, and there were hardly any leftover, let alone enough for me to grab a few bites for my own munching. (This is why I now reserve some of my baked goods for home!!) This was when I realized that caramel wasn’t meant to be hiding in the shadows of chocolate. It, too, deserves its own time in the limelight.
This salted caramel sauce is the epitome of fall flavor, and goes well on desserts that seem like they need a little extra love. A slice of apple pie, lonely scoop of ice cream, or maybe even a piece of thick french toast could use a bit of this salted caramel sauce to bring its flavor to the next level. The salted caramel sauce is thick and decadent, but also smooth and creamy. The little hints of sea salt add a beautiful dimension of flavor that regular caramel lacks, and the sauce is like a magical party for the taste buds. I’m not ashamed to admit that salted caramel sauce also tastes delicious straight out of the container and onto a spoon and directly into your mouth. My taste buds are not ashamed. My waistline…well, that’s a different story. This sauce is also fantastic as a dipping sauce for apple slices. Does it defeat the purpose of eating an apple for health? It might, but it is most certainly worth it!
With a few minutes of patience and a dedicated stirring hand, this salted caramel sauce comes together quickly, easily, and in one pot! The beauty (and danger!) in this recipe is that most people will have these ingredients on hand. It’s up to you to use this salted caramel sauce for good or for evil! >:) This recipe was adapted from the Homemade Salted Caramel Sauce found on Something Swanky.
- 1 cup brown sugar
- 1/4 cup salted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- generous pinch of coarse sea salt
Combine all ingredients in a sauce pan over medium heat until the butter is melted and the brown sugar has dissolved completely.
Continue to stir caramel sauce until it reaches a rolling boil. Allow to boil for 1 minute without stirring, then remove from heat immediately.
Allow caramel sauce to cool before storing or serving. Sauce is best served warm.
Store in refrigerator in a microwave-safe container for future use.
For reheating: heat in microwave for 60 seconds until caramel sauce is at a thinner consistency.
Add to your favorite dessert and enjoy!