Rich and delicious, this salted caramel sauce is the perfect blend of sweet, salty and creamy all in one. I like to make a big batch and refrigerate it for up to 2 weeks. —Angie Stewart, Memphis, Tennessee

Salted Caramel Sauce

sugar

heavy whipping cream

butter, cubed

salt

almond extract

In a large heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium-dark amber, 5-10 minutes. Immediately remove from heat, then slowly stir in cream, butter, salt and almond extract.

This recipe needs more instruction. The heat needs to be a medium to medium-high. You want it hot enough to melt the sugar without it turning the melted sugar into a candy brittle from getting too hot too fast. If it heats up too hot too fast, it will turn to brittle the second cool air touches it. Yep, immediately after removing it from the heat, you will have Werther's Original. Once the sugar is melted, add the butter and STIR, STIR, STIR until it's a smooth mixture. Then slowly stir in the cream and STIR, STIR, STIR until it's a smooth mixture. Add the extract. If getting it to a smooth consistency seems challenging, keep stirring consistently. Do not stop. Bump up the heat if necessary just a bit. If it seems lumpy, press the lumps into the bottom so the heat will melt it. Just after your arm falls off, it should be a perfect consistency.When you are done allow it to cool for it to thicken. You can put it in mason jars or other glass containers of your choice at this point. It's easier to pour it out of the pot if you do not wait.3 stars for the lack of instructions but 5 stars for the taste. Drizzle it over apples, ice cream, apple pie, fill a spoon and eat it! Yum!

salted caramel sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 1

Author : Taste of Home

Ingredients

Instructions

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