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Salted Caramel Sauce
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A picture of Salted Caramel Sauce.

Salted Caramel Sauce

fenway
fenway @Fenway

This is so simple and foolproof. It turns out a delicious creamy caramel sauce perfect for ice crea, cakes, brownies, bars, pies and cookies. It's a great apple dip and actually great fruit dip for many fruits! It can also flavor coffee and drinks as well.

This is so simple and foolproof. It turns out a delicious creamy caramel sauce perfect for ice crea, cakes, brownies, bars, pies and cookies. It's a great apple dip and actually great fruit dip for many fruits! It can also flavor coffee and drinks as well.

Read more

Salted Caramel Sauce

fenway
fenway @Fenway

This is so simple and foolproof. It turns out a delicious creamy caramel sauce perfect for ice crea, cakes, brownies, bars, pies and cookies. It's a great apple dip and actually great fruit dip for many fruits! It can also flavor coffee and drinks as well.

This is so simple and foolproof. It turns out a delicious creamy caramel sauce perfect for ice crea, cakes, brownies, bars, pies and cookies. It's a great apple dip and actually great fruit dip for many fruits! It can also flavor coffee and drinks as well.

Read more
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Ingredients

15 mins
15 servings
  1. 2/3 cupheavy cream
  2. 4 tbspsalted butter
  3. 1 cuplight brown sugar, packed
  4. 1 tspvanilla extract
  5. 1/2 tspcoarse sea salt
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Steps

15 mins
  1. 1

    In a medium sauvepan, combine butter, sugar and cream. Whisk until melted

    A picture of step 1 of Salted Caramel Sauce.
  2. 2

    Bring to a boil then reduce heat to an even simmer, whisking often until thickened 5 to 7 minutes

    A picture of step 2 of Salted Caramel Sauce.
  3. 3

    Turn off heat and add vanilla and salt and mix well. Caramel will continue to thicken as it cools

    A picture of step 3 of Salted Caramel Sauce.
  4. 4

    Pour into container, serve warm or cold.

    A picture of step 4 of Salted Caramel Sauce.
  5. 5

    Store in the refigerator. You can adjust the thickness of this caramel by how long you simmer it. I like it pourable so usally simmer 5 minutes. If after chilling it thickens to much just add drops of cream when reheating

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fenway
fenway @Fenway
on July 02, 2015 14:26
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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