Hey guys, I just wanted to pop in quick and share this creamy caramel recipe with you!
Lately I’ve been trying to avoid excess trips to the coffee shop for my $5 latte fix. Instead, I’m trying out the at home latte pods. They’re pretty good but I still miss the little extra’s they swirl in so I thought I would make some caramel sauce, close my eyes and pretend! My wallet thanks me!
It’s not just for lattes. This thick caramel sauce is perfect for apple or peach pie, iced coffee, cheesecake, apple slices or just on a spoon!
Salted caramel sauce
Ingredients
- 1 cup sugar
- 2 tbsp water
- 2 tbsp light corn syrup
- ¼ cup butter
- ½ tsp sea salt
- ¾ cup heavy cream
Instructions
- In a medium sauce pan combine the sugar, water and corn syrup over medium heat. Swirl around in the pan until the sugar is melted.
- Continue cooking until it's golden brown. About 8-10 minutes.
- Turn off the heat and add the butter, sea salt and heavy cream. Mixture will bubble up. Whisk until smooth. Transfer to a sealed container and refrigerate.
Gonna need to figure out a way to Paleo-ize this one…
Hello Angie!
I have a question..how long will this keep in the fridge? Wonder if i could freeze it?…hmmm…lol!!
I was wondering that too, haven’t tried it though. I keep the sauce for as long as the heavy cream expiry date. Sometimes it’s gone looong before that lol
When I added the heavy cream the sugar seemed to harden really fast is that normal. My finished sauce seems more liquid then the picture you have.
It will thicken quite a bit once it cools.