Caramel Dipping Sauce Recipe
Once you try this recipe, you’ll never buy caramel sauce again. This one is creamy and buttery and oh so good!!! This is very easy to make and can be done in less than 10 minutes. It makes 2 pints, so one for now and one for later. Refrigerate when cool and use it within 2 weeks.
One way to know when this is done after you add the whipping cream is to look at the back of the spoon and if you still see sugar grains it is not done. When they disappear from the back of the spoon it is done. No candy thermometer needed!
Use it as a dip for apples, pineapple, pears, buttery cookies or graham crackers, you get the idea. It’s also good over ice cream.
- 1 cup sugar
- 2 tablespoons water
- ½ cup heavy cream
- 4 tablespoons butter
- sea salt (optional, not table salt)
- Add the sugar and water to a saucepan. Put over medium heat and stir often with a wooden spoon until sugar is melted. Use a wet pastry brush and brush down the sides of the pan. Continue to cook the sugar until it is an amber brown color. Be careful not to burn it at this point.
- Add the butter. Be careful the mixture can sputter.
- Remove from the heat and stir in the heavy cream. When it all comes together remove from the heat.
- Add about ¼ teaspoon of sea salt. Pour into a bowl or canning jar.