This has been a great week. I found out I passed my last section of the CPA exam and got a good job offer, and its only Wednesday. Another victory of the week was this salted caramel sauce. So much creamy, caramely, sugary, salty goodness. Salted Caramel is the “in” thing right now, and in my opinion, for good reason. The extra saltiness cuts through the extra sweetness of the caramel, making it a great contrast to what other sweet item it may be paired with. Unfortunately, it doesn’t cut the calories. But who cares anyway, especially when you pair the caramel with a sweet vanilla ice cream or a rich, velvety chocolate cupcake.
|Super Easy Salted Caramel Sauce. No candy thermometer needed!|
The other thing about this caramel sauce recipe is that its incredibly easy. No candy thermometer required. Its actually a cheater recipe. Purists would may not consider this caramel. Instead of starting with the normal white sugar and browning it to a beautiful amber color, this recipe has a base of brown sugar and a little corn syrup which gives it a great, smooth texture. It definitely is not missing any caramel flavor, and its impossible to mess up! I found and adapted the recipe from here. The amount of cream added to the caramel can be altered to make the caramel the consistency you want.
- 1 cup brown sugar
- 1 cup butter
- ¼ cup corn syrup
- 2 Tbsp Vanilla
- up to 1 cup heavy cream
- Melt the butter, brown sugar, corn syrup and vanilla over medium heat and bring to a boil, stirring continuously.
- Reduce heat and let boil for 3 to 4 minutes until thickened.
- Allow to cool to a warm temperature. Add cream until desired consistency is reached. As the caramel cools, it will thicken more. Keep that in mind when adding the cream.