Salted Caramel Sauce

Post date: Jun 4, 2016 3:39:23 PM

1 cup sugar

6 Tbsp. cold butter, cubed

1/2 tsp. salt

1/2 tsp. vanilla

1/2 cup heavy cream

Directions:

Add the sugar to a saucepan set over medium-high heat. Let the sugar cook without stirring until it has melted and just browns at the edges of the pan, 3-5 minutes. Swirl the pan gently and carefully until the sugar is an even amber color, roughly another minute.

Add the butter, salt and vanilla and whisk carefully to combine. Add the cream and stir very carefully (it will bubble up and splatter) until combined. Transfer to a heat-safe bowl and allow the sauce to cool. Serve immediately. Leftovers keep well in the refrigerator for up to one week. Gently re-warm before serving.