Salted Caramel Sauce
This decadent salted caramel sauce is an amazing topper for ice cream, cakes, and so much more!
– Granulated sugar
– Heavy cream
– Good, flaky salt
Start with caution.
Caramel is hot sugar and the steam it produces can cause burns, so please do this step when you’re fully engaged.
Place granulated sugar in the bottom of a large (at least 2.5-qt), heavy-bottomed saucepan. Turn heat to high medium and watch sugar carefully as it begins to melt.
Once the sugar begins to melt, stir constantly with a balloon whisk.
Keep stirring constantly until all of the lumps of sugar melt and the sugar has a slightly nutty smell.
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