This incredibly easy-to-make Salted Caramel Sauce is to be paired with the next recipe I'll be posting in a day or so, but because I can't get enough of it, or stop thinking about other ways to serve it besides on a spoon straight out of the sauce pan, I figured I would post this separately to tempt, tease, and taunt you. And really, so you can start making it and eating it over ice cream, over pie, by yourself in a corner so you don't have to share....you get the picture.
And yes, I realize by now we all know how completely unpredictable my posting schedule has become, so I just want to say thank you for not giving up and still checking in on me. I'm two weeks from my due date and am officially on maternity leave, getting all the important stuff done before Baby arrives. Like making Salted Caramel Sauce.
So stay tuned for the sequel to this to find out what in the world I was drenching in this sauce. Seriously, I'll be posting it. This week! Honest. You can (kind of) trust me...
Salted Caramel Sauce
1/4 unsalted butter
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup whipping cream
1/2 to 3/4 tsp sea salt
In a heavy small sauce pan melt the butter over medium-low heat. Stir in the two sugars and bring to boiling, stirring constantly. Stir in the whipping cream and return to boiling. Boil 2 minutes, stirring constantly. Remove from heat; stir in the salt.
Any unused sauce can be poured into a glass jar and stored in the refrigerator for up to two weeks. The sauce will thicken, but a good 15 to 30 second zap in the microwave will bring it back to pouring consistency.