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Salted Caramel Sauce
Salted Caramel Sauce

Salted Caramel Sauce

July 20, 2017 Posted by Kyndall @ 6 Cakes & More Recipes 2 Comments
Salted Caramel Sauce

Salted Caramel Sauce

This salted caramel sauce can be used on cupcakes, cakes, ice cream, or just drink it out of the jar! The possibilities with this are endless!
To make the cupcakes shown below, use my Vanilla Cupcakes recipe, top with my Basic All-Butter American Buttercream, and drizzle as much as this amazing salted caramel sauce over the top as you want!
Print Pin Rate
Course: Dessert, Snack, Treats

Ingredients

  • 1 cup heavy cream
  • 1 teaspoon vanilla bean paste heaping (slightly more than 1 teaspoon)
  • 1 cup granulated sugar
  • 6 tablespoons bottled water
  • 1 teaspoon sea salt heaping (slightly more than 1 teaspoon)
US Customary - Metric

Instructions

  • Place your water and sugar into a pot and place the pot on the stove. Don't stir the mixture. I swirl the water around the pot a bit, just to incorporate all of the sugar.
  • Turn the burner with your pot of sugar water onto medium heat.
  • Place a towel or potholder onto your counter.
  • Measure out your heavy cream into container with a spout. Add the vanilla bean paste to the heavy cream and stir. Also, have your sea salt measured out and ready. Leave these ingredients on the counter beside your towel or potholder.
  • Without stirring, let your sugar water slowly simmer until it turns golden brown. This process takes me about 20-30 minutes. My burner also seems to not heat evenly. I will carefully swirl the sugar water around in the pan to make sure it evenly browns. There is a video below to help show the process and coloring.
  • Once your sugar water is golden brown, carefully remove from the heat and place the pot on your towel or potholder. Slowly add your heavy cream and vanilla mixture while constantly stirring. It will steam up quite a bit so be careful!
  • Once your heavy cream is fully incorporated, add your sea salt. Stir to incorporate. The mixture will still seam thin, but it will thicken up as it cools.
  • Store in an airtight jar in the fridge. It can be warmed in the microwave if needed.
  • Enjoy!
  • Salted Caramel Sauce

Notes

Tags: CaramelSalted CaramelSalted Caramel Sauce
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2 Comments

Leave your reply.
  • Bernadette DeGonzague
    · Reply

    November 3, 2018 at 7:23 AM

    Why bottled water

    • 6cakesandmore
      · Reply

      November 3, 2018 at 9:07 AM

      Tap water in any area can have impurities that will change the outcome of whatever you’re making. I have hard water and that will mess with recipes like caramel and macarons. I say to use bottled water in a lot of my recipes because it helps stop any problems that may occur with tap water. 🙂

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