• Tommy Centola

Salted Caramel Sauce

With the heat reaching 100 degrees here in Arkansas, my thoughts turn to ice cream. Instead of sharing two ice cream recipes, I want to share two sauce recipes. They are not only great for ice cream, they also work well with desserts.


1/4 cup water

1 cup granulated sugar

2/3 cup heavy cream

3 tablespoons butter, cut into tablespoon sized portions

1 1/4 teaspoons vanilla extract

1 1/4 teaspoon kosher salt

In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that’s a little bigger that what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little. Increase heat to high and bring to a boil, stop stirring completely. Let the mixture continuing boiling until it turns an amber color, this could take anywhere from 4 to 12 minutes. Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this carefully. Then, mix in the butter, vanilla and salt one at a time. Pour caramel sauce into a dish and allow to cool completely, then cove tightly and store in the refrigerator. The caramel sauce will thicken up some once it’s cooled and refrigerated. To serve warm, reheat in a microwave oven before serving.


Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!

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