Hope everyone is enjoying National Ice Cream Month! We sure are :) Rob and I both love salted caramel, so we recently tried the Tillamook salted caramel and hazelnut flavor, which was really good, but heavier on the hazelnut rather than the salted caramel. To balance it out I decided to make a salted caramel sauce to drizzle on top. It was pretty easy to make and added the salty, sweet flavor we were looking for. I want to try using it for a salted caramel brownie recipe next. Or maybe an ice cream sundae with brownies, ice cream and the caramel sauce!
Salted Caramel Sauce
- 1 cup sugar
- 5 Tbsp. butter, melted
- 3/4 cup heavy cream, warmed
- 1 tsp. sea salt
- In a large sauce pan, heat the sugar over medium heat. Use a wooden spoon to push the sugar around once it starts turning into a liquid. After about 10 minutes, sugar should be completely melted and a dark amber color. Remove from heat.
- Whisk in the melted butter, then slowly pour in the cream. If the sugar starts to solidify, return to a medium heat until it becomes a liquid again. Stir in the salt.
- Pour the mixture through a sieve into a heatproof bowl (I used a glass mason jar). Let cool before covering and chilling. Store in fridge.
P.S. After writing this post, we got to the bottom of the ice cream and found all of the salted caramel, so we didn’t even need to add very much of the sauce. Oh well, more left over for different recipes!