This salted caramel sauce recipe is perfect for dipping apple slices in, pouring over warm apple or pumpkin desserts, drizzling over ice cream or using in your favorite fall recipes that call for caramel sauce.
Author: Chrystal Johnson
Half pint mason jar
½cuplight brown sugarpacked
¼cupheavy whipping cream
In a small saucepan, whisk together butter, brown sugar, heavy cream and sea salt over medium-high heat.
Bring to a boil, then reduce heat to low. Allow it to simmer for 5 minutes – whisking constantly. Whisk in vanilla, and then remove from heat.
Pour caramel sauce into heatproof jar and allow it to cool. Be careful not to pour it into a cold jar or it could crack.
This sauce will burn easily if not consistently whisked. Do not leave unattended while cooking. The sauce will thicken as it cools.