The Perfect Salted Caramel Sauce

Once you make this salted caramel sauce, you will never want to buy caramel topping from the store again! Consider this fair warning….

Turn the heat down as soon as it starts to boil. If it stays to hot, it will scorch or the butter and caramel mixture may start to separate. If this happens, remove it from the heat and stir, stir, STIR! Usually, it will eventually smooth out again.

The Perfect Salted Caramel Sauce

This salty and sweet caramel sauce is perfect for topping ice cream or dipping apples or fruit!

Cook Time

10 minutes

Servings

jar

Ingredients

• 3/4 c butter
• 1/2 c brown sugar
• 3 Tbsp light corn syrup
• 1 14 oz can sweetened condensed milk
• 1/2 tsp Vanilla
• 1/2 tsp coarse sea salt (add a little more if you like it a little saltier)

Cook Time 10 minutes Servings jar Ingredients 3/4 c butter 1/2 c brown sugar 3 Tbsp light corn syrup 1 14 oz can sweetened condensed milk 1/2 tsp Vanilla 1/2 tsp coarse sea salt (add a little more if you like it a little saltier)

Instructions

1. Melt butter and sugar in a medium saucepan.
2. Add corn syrup and condensed milk and stir until it comes to a boil.
3. Turn down to simmer and simmer about 3-5 minutes until mixture achieves deep golden color, stirring constantly. (For most consistent results, use a candy thermometer and simmer until caramel reaches 225-230*).
4. Remove from heat and pour caramel into heat resistant container. Do not scrape sides and bottom of the pan so that you do not get any burned sugar crystals.
5. Stir in vanilla and salt.

Recipe Notes

This is great served warm over ice cream or as a dipping sauce for apples. Store leftovers in refrigerator. The sauce will thicken, but microwave for 30-40 seconds to reheat before serving again.

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