3 Ingredients 6 Minutes Salted Caramel Sauce
- 200 Grams brown sugar
- 200 Ml. light cream
- 1 Tbsp. salted butter
|Add sugar and cream to a sauce pan and whisk until no lumps remain. |
|Bring to a boil and keep it boiling for 5 minutes so it thickens. Don't stop stirring. |
|Remove from heat and add butter (and salt if your butter is unsalted). |
|Stir to melt butter. |
|Let it sit, it thickens more as it cools. |
If you're using unsalted butter but still want salted caramel, add 1tsp. salt.
This is delicious as it is, but you can add vanilla extract if you wish.
You can use heavy cream instead of light for a richer sauce, but the light cream one is super righ anyways. The one pictured is made with light cream.
It keeps in the fridge up to one week (that I know of, it might last longer).