Salted Butter Caramel Sauce

1. 1

   Melt the butter in a large, deep heavy-duty saucepan or Dutch oven.

2. 2

   Stir in the sugar and cook, stirring frequently, until the sugar is a deep golden brown and starts to smoke.

3. 3

   Remove from the heat and immediately whisk in half of the cream until smooth (wear an oven mitt, since the mixture will steam and splatter and may bubble up furiously).

4. 4

   Stir in the rest of the cream, then the vanilla and salt.

5. 5

   If there are any lumps of caramel, whisk the sauce gently over low heat until theyre dissolved.

6. 6

   Serve warm.

7. 7

   This sauce can be stored in the refrigerator for up to 2 weeks.

8. 8

   Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.