Salted Caramel Sauce is way easier than starting a blog. It only takes 5 ingredients and 15 minutes!
This is my first post about salted caramel sauce, and if you’re reading it right now, then I have managed to do what I thought was close to impossible for me…start a blog. This entire process so far has been a real character builder. And to tell you the truth, all I want right now is ice cream with salted caramel sauce. But as I’ve spent countless hours trying to make sense of all the different “widgets” and “plug-ins” used to create a blog, I reminisce my first attempt at making salted caramel sauce. And as the saying goes, “if at first you don’t succeed, try, try again”.
While bubbling vigorously in toasty caramel-y satisfaction, I turned my back on the caramel…and burned it. I burned my “nonstick” saucepan horribly too and in my state of panic I quickly grabbed the closest cooking utensil within reach and scraped the pot all to hell with a stainless steel spatula! My poor “nonstick” pot. (I say, “nonstick” jokingly because caramel will stick to anything with a surface and no pot is a match to hot, scalding and burnt caramel goo.) If my “fight or flight” reaction had not kicked in prematurely, I could’ve avoided ruining my pot simply with hot water.
Shear seconds stood between me and a successful batch of salted caramel sauce on the first try. But I’m not one to give up too easily at anything I put my mind to. My second batch was delicious. All this to say that making salted caramel sauce in retrospect is so much easier than starting a blog. I highly suggest you go and make a jar full of this stuff. It’s like gold and makes me happy just thinking about it.
This recipe uses our Sweet & Salty Surrender blend which incorporates an organic maple infused cane sugar and a maple infused sea salt. It can be purchased online through our website, and makes a ton of other delicious recipes.
- ¾ cup sugar
- 3 tbsp Sweet & Salty Surrender
- ¼ cup water
- 3 tbsp unsalted butter
- ¾ cup heavy whipping cream
- Stir sugar, Sweet & Salty Surrender and water together in a large saucepan on medium to high heat.
- Stir and scrape bottom of pan until all sugar has dissolved, about 1 minute. Then, allow mixture to boil.
- Once boiling, set timer for 10 minutes until mixture turns a dark amber color. Watch pot carefully but do not stir.
- Turn heat to low and carefully and slowly add in the heavy whipping cream while whisking until combined.
- Lastly, add in butter and stir until completely melted.
- Take off heat and allow to cool in a dish or a 2 cup mason jar with the lid off.
- Once cooled, store in the refrigerator for up to 2 weeks.
- Reheat in the microwave for 30 seconds or so before each use.