Being single has its pros and its cons. Spending my Friday night at home, drinking wine not needing to shave and making salted caramel sauce is a pro, in my book. Especially, the not needing to shave part (ladies, can I get an AMEN on that one?!) but I digress.
A friend recently made an amazing salted caramel frosting and I obsessed over making my own salted caramel for over a week. After I looked up the ingredients and realized how god-damn easy it is, I knew I had to make it for myself. I looked up tons of recipes on salted caramel sauce made about 3 different ones, then I did my own thang and came up with my own recipe that I liked best.
Once the mixture is completely cooled, you can throw it over some ice cream or stick a straw in it and just drink it straight up, whatevs. It will be good for about a week, but you and I both know it won't last that long.
Homemade Salted Caramel Sauce
- 1 Cup of heavy cream
- 5 Tablespoons of salted butter
- ½ Teaspoon of sea salt
- 2 Teaspoons of vanilla extract
- 1 ½ cups of granulated sugar
- In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat, add the vanilla and whisk til combined.
- In a larger pot, pour the sugar then heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
- Continue to boil the sugar until the bubbles get smaller and it becomes a rich amber color. Be careful not to over cook, check your phone or walk away. You have to watch the sugar like a damn hawk because you'll go from caramel to burnt sugar in just a matter of seconds.
- Reduce the heat to low, and pour in the warm cream mixture SLOWLY! As you slowly pour the cream mixture, continue to whisk constantly to avoid lumps or crystals.
- Once it has all been well incorporated, immediately transfer the hot mixture to a heat-safe vessel and cool completely. I used mason jars, but any heat safe container will do.