Salted caramel sauce is one of my favorite things to make from scratch. It's so much cheaper if you make it yourself, and you can control the amount of salt in the sauce and ultimately the flavor.
Plus, when you make your own, you can have it on hand to add it to lots of different desserts, like the decadent milkshake recipe below or for when there's a big bowl of vanilla ice cream lying around.
Start by pulling out and measuring all your ingredients to make the salted caramel sauce. This sauce requires constant stirring and/or whisking, so having all your ingredients ready to go is helpful for being able to continually stir the sauce.
Melt the butter in a small saucepan over medium-low heat. Stir the butter until it's entirely melted, and then add in the brown sugar.
Briskly stir the brown sugar with the butter until it is completely combined and smooth. Stir the mixture constantly for 2 minutes on medium-low heat.
The mixture will barely start to bubble. Then it's time to add in the heavy whipping cream. Add in the cream straight from the container. For this recipe you will need heavy whipping cream, but it shouldn't be whipped. Briskly stir in the heavy whipping cream.
Continue to stir the mixture for another minute, and then add in the vanilla extract. Raise the heat to medium, and briskly stir for another 2 minutes.
The mixture should be the color of the picture below.
Remove the mixture from the heat. It will be relatively thick, but not as thick as a caramel sauce. Pour the mixture into a heat-safe jar, and place it in the fridge.
After about 30 to 45 minutes, the mixture will be a thick and delicious caramel sauce. Now it's time to stir in a little bit of salt to your desired preference. Then the sauce is ready to eat or use in various recipes.
Yields about 1 cup
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